Japanese-Style Vegetable, Tofu and Noodle Broth

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

www.womensweeklyfood.com.au

Japanese-style vegetable, tofu, and noodle broth—delicious and nutritious, perfect for a quick dinner.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

Share this recipe:

Ingredients

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