Login to Save Like

Ingredients

• 150 g (5½ oz) soba (Japanese buckwheat noodles)
• 225 g (8 oz) mixed vegetables, such as asparagus tips, broccoli, carrots, cauliflower, green beans or mange-tout
• 100 ml (3½ fl oz) light soy sauce
• 300 ml (10 fl oz) vegetable stock
• 4 tbsp rice wine (sake or mirin) or dry sherry
• 280 g (10 oz) firm tofu, diced
• 2 spring onions, chopped
• 1 fresh red chilli, seeded and chopped
• 1 heape1/2 tbsp chopped fresh mint
• 1 heape1/2 tbsp chopped fresh coriander
• 1 large garlic clove, crushed
• ½ tsp grated fresh root ginger
• 2 tsp toasted sesame oil (optional)

Description

This Rich Japanese-style Broth, Flavoured With Vibrant Fresh Herbs, Ginger And Garlic, Peps Up Firm, White Cubes Of Tofu And Long Strands Of Earthy Buckwheat Noodles. It Is A Delicious Low-fat Vegetarian Recipe For Protein-rich Tofu. Serve It For Lunch Or

All Recipes UK