Cook soba as package directs, rinse, drain and set aside. Place the wakame in a small bowl, cover with cold water and soak 5 minutes. Remove, drain and set aside. Pat the tofu dry with paper towels. Heat the oil in a large skillet over a high flame until hot but not smoking. Add the tofu and stir fry until golden. Remove the tofu and drain on paper towels. Reduce the heat and sauté the mushrooms for 5 to 7 minutes until browned. Return the tofu to the skillet, add the ginger and saute 1 minute. Add the vegetable stock and bring to a boil. Add the kombu and cook 4 minutes. Remove kombu and discard. Reduce the flame to low and add the shoyu. Simmer 2 minutes. Place the soba in individual serving bowls and ladle and equal amount of the tofu, mushrooms and broth over each serving. Garnish with scallions and nori.
Per serving - 443 calories, 19 g fat (38% calories from fat), 24 g protein, 43 g carbohydrate, 3 g fiber, 0 mg cholesterol, 640 mg sodium