In vegetable oil, fry finely chopped shallots, garlic, thyme and chili pepper, add buckwheat and fry for 3 minutes.
Then pour in the mushroom broth, salt, pepper and cook until tender.
Serve with finely chopped salted cucumbers and tofu cheese.
Method of preparing the broth: dry white mushrooms (100 g) pour drinking water (3 l) and cook for about 4 hours.