Japanese-style vegetable, tofu and noodle broth

  • 45 mins cooking
  • Serves 4
  • Print


Japanese-style vegetable, tofu and noodle broth
  • 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


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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