Name: Japanese-style vegetable, tofu and noodle broth
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 dried shiitake mushrooms; 1 cup (250ml) boiling water; 400 gram small choy sum, trimmed, cut into 10cm pieces, leaves and stalks separated; 200 gram soba noodles; 1 tablespoon peanut oil; 4 green onions, thinly sliced; 4 centimetre (20g) fresh ginger, finely chopped; 6 cup (1.5l) vegetable stock; 1/4 cup (60ml) soy sauce; 1 teaspoon sesame oil; 170 gram asparagus, chopped; 200 gram snow peas, chopped; 2/3 cup (160g) frozen shelled edamame, thawed; 300 gram silken tofu, cut into 12 pieces; 1 cup (100g) pea tendrils, trimmed

Ingredients

8 dried shiitake mushrooms

1 cup (250ml) boiling water

400 gram small choy sum, trimmed, cut into 10cm pieces, leaves and stalks separated

200 gram soba noodles

1 tablespoon peanut oil

4 green onions, thinly sliced

4 centimetre (20g) fresh ginger, finely chopped

6 cup (1.5l) vegetable stock

1/4 cup (60ml) soy sauce

1 teaspoon sesame oil

170 gram asparagus, chopped

200 gram snow peas, chopped

2/3 cup (160g) frozen shelled edamame, thawed

300 gram silken tofu, cut into 12 pieces

1 cup (100g) pea tendrils, trimmed

Method

1.Soak mushrooms in the boiling water in a small heatproof bowl for 20 minutes. Drain; reserving soaking liquid. Remove and discard mushroom stems; slice caps.

2.Cook noodles in a large saucepan of boiling water 4 minutes or until just tender. Drain; rinse under cold water, drain well.

3.In a large saucepan, heat peanut oil over medium heat. Cook onion and ginger, stirring, for 3 minutes or until soft. Add mushrooms, reserved soaking liquid and stock; bring to the boil. Reduce heat and simmer for 10 minutes.

4.Add sauce, sesame oil, asparagus, snow peas and choy sum stalks. Simmer for 2 minutes or until almost tender. Add choy sum leaves and edamame; simmer for 1 minute or until vegetables are tender. Season to taste.

5.Divide noodles and tofu among bowls. Spoon vegetables and broth on top; top with pea tendrils.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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