Dinner ideas

Japanese-style vegetable, tofu and noodle broth

japanese-style vegetable, tofu and noodle broth



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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