Asian Noodle Soup

This one couldn't be easier (once you make the Dashi), and can form the basis of a whole range of asian soups.

Put a few inches of water in a soup pot. Add a ladle full of Dashi Concentrate. I mean a small ladle full. It's very concentrated, a little goes a long way. Heat the broth.

While the broth is warming...
Slice up some Shitakes, add to broth,
Slice up a Serrano or Jalapeno pepper, add to broth.
Slice up some baby Bok-Choy, add white parts to broth.
Slice up some Green Chard.
Cube a block of firm Tofu.

Prepare a pot of boiling water to make some noodles (I used Chinese vermicelli egg-noodles). Cook, drain and rinse noodles.
Add sliced greens to hot broth. Let collapse (2-3 minutes, tougher greens should be added earlier, along with mushrooms)
Add Tofu, find something to do for a minute or two.

Place Noodles in Bowl, serve hot soup over top, garnish with Cilantro and/or Green onions.

The tofu can be replace with the protein of your choice (browned first), and you can add different greens, sprouts, etc. you can even stir a beaten egg in just before serving. The concept is simple, Broth, vegetables that need to soften (like shitakes of chinese broccoli or meat I suppose) followed by greens and tofu for just a couple of minutes, and you're done.