Japanese noodles with tofu and bean sprouts | Reader's Digest Australia

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