Basic recipe is from the New York Times: http://query.nytimes.com/gst/fullpage.html?res=9F05E4D81730F935A35751C0A96F9C8B63
Get a large pot on water boiling, and chop a head of broccoli (about a pound) into florets. Cut a half pound of firm (or dry) tofu into squares, bite sized. Cut your shiitakes (~6oz, but if you're low on shiitakes, cut up some creminis to add) into slices. Now would also be a good time to get out your sambal or red chiles, peel a couple garlic cloves, grab some ginger root and a grater and make sure you've got your udon (or soba) noodles ready to go, with a couple big bowls for putting stuff into.
First, the broccoli - blanch for a minute in the boiling water and remove with a slotted spoon to a bowl, but keep the water hot as you'll need it for the udon.
Get a deep saucepan heating on high with about a tbsp of oil (I like peanut) in it. Once the oil is hot, saute the shiitakes for a few minutes until they begin to soften and look translucent. Turn the heat down to medium, add 4-6 chopped scallions, about a tsp of sambal (chile and garlic paste), some grated ginger (about a tablespoon, and I freeze the ginger beforehand so it's super easy to grate) and a couple crushed garlic cloves. Saute until fragrant and add to the broccoli bowl. Udon takes about ~12 minutes to cook (soba takes 8), so add it to the boiling water now.
Keep the temp hot on the pan and add the tofu. A little sesame oil or soy sauce would go well here, and stir fry the tofu until it is lightly browned, then add all the mushrooms and broccoli back into the pan. Grab some stock, or stock concentrate and dissolve about a tsp into a cup of water and add to the pan with mushrooms and broccoli. Let simmer on medium low while the udon is cooking.
When the udon is done, drain the noodles and put into a big bowl. Pour the broccoli/mushroom/tofu mix on the noodles, toss a bit and enjoy.