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Ingredients

• 12-16 dried shiitake mushrooms
• 2 pieces kombu or wakame seaweed
• 3 cloves garlic, sliced
• 2 cm piece ginger, sliced
• 2 spring onions, cut into 5cm lengths
• tsp sesame oil
• 1 tsp Japanese rice vinegar
• 1-2 tsp miso paste, to taste

• 100-120 g soba noodles
• 1 handful broccoli floret
• 80 g sugar snap peas
• 200 g firm tofu, halved horizontally
• vegetable or groundnut oil
• tamari or soy sauce, to taste

• 1 tsp vegetable oil
• tsp sesame oil
• 1 tsp caster sugar
• 1 tsp Japanese rice vinegar
• tsp ginger paste
• tsp finely chopped red chilli
• tamari or soy sauce, to taste
• 2 heaped tsp sliced mint leaves

Description

Anjum Anand Packs An Aromatic Broth With Vegetables, Japanese Seaweed And Buckwheat Noodles

UK TV