Bring the stock to the boil and cook the soba noodles according to the instructions on the pack. Once cooked, remove from the pan using a sieve and rinse the noodles in cold water to stop the cooking process. Leave to stand. Also heat some water and hard boil 4 eggs.
Immerse the beef carpaccio in the stock for a few seconds and then remove it immediately and leave to stand. Take care as carpaccio cooks extremely quickly, so it really only needs a few seconds.
Dice up the tofu, chop the coriander, grate the ginger, finely chop the nori leaves into thin julienne strips and finely chop the spring onions.
In a small bowl, mix together 1 tablespoon sesame oil, 2 tablespoons soy sauce and 2 tablespoons sesame seeds. In an oiled frying pan and over a medium to high heat, lightly fry the diced tofu for 3 minutes on all sides. Once the tofu is a nice golden brown, pour the sesame/soy mixture into the pan and stir until all the tofu has absorbed all the sauce. Leave to stand.
Take 4 bowls and divide the pasta placing it in the bottom with the nori strips on top along with a little grated ginger and then pour over a generous ladleful of (boiling) stock. Next, add the beef carpaccio, a boiled egg cut in half (make sure that the egg is placed on top of the noodles), add the tofu and another generous ladleful of stock. Finally, sprinkle the finely chopped spring onions and fresh coriander on top.