Ingredients
- 150 g soba (Japanese buckwheat noodles)
- 1 tablespoon sunflower oil
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, crushed
- 1 red capsicum, seeded and thinly sliced
- 100 g baby corn, sliced diagonally
- 100 g shiitake mushrooms, sliced
- 1.75 litres vegetable stock
- 3 tablespoons light soy sauce
- 3 tablespoons mirin or medium dry sherry
- 2 spring onions, very thinly sliced
- 1⅔ cups (50 g) watercress, trimmed and roughly chopped
- 1 cup (90 g) bean sprouts, trimmed
- 250 g firm tofu
- 1 tablespoon sesame seeds, lightly toasted
Preparation
- Bring a large saucepan of water to the boil, add the noodles and boil for 5 minutes, or until softened.
- When they are ready, drain them well.
- While the noodles are cooking, heat the oil in another large saucepan.
- Add the ginger and garlic, and cook, stirring frequently, for about 1 minute.
- Add the capsicum, baby corn and shiitake mushrooms, and cook for a further 3 minutes, stirring frequently, until the vegetables are softened.
- Pour in the stock and add the soy sauce and mirin or sherry.
- Bring to the boil and simmer for 3 minutes.
- Stir in the spring onions, watercress, bean sprouts and tofu, and cook for a further 1 minute, or until the bean sprouts soften slightly.
- Divide the noodles among 4 large serving bowls.
- Ladle the vegetables and soup on top, sprinkle with sesame seeds and serve immediately.