Ingredients
- 150 g (5 oz) soba (Japanese buckwheat noodles)
- 1 tablespoon sunflower oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, crushed
- 1 red capsicum (bell pepper), halved, seeded and thinly sliced
- ½ cup (100 g) fresh or canned baby corn, sliced
- 1 cup (100 g) sliced shiitake mushrooms
- 4 cups (1 litre) salt–reduced vegetable stock
- 2 tablespoons salt–reduced soy sauce
- ¼ cup (60 ml) dry sherry
- 2 spring onions (scallions), thinly sliced
- 1¾ cups (55 g) watercress, chopped
- 1 cup (90 g) bean sprouts, trimmed
- 1⅓ cups (250 g) cubed firm smoked tofu
Preparation
- Cook the noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
- Drain well and set aside.
- Heat the sunflower oil in a separate saucepan.
- Add the ginger and garlic, and cook for about 1 minute, stirring often.
- Add the capsicum, baby corn and shiitake mushrooms, and cook for 3 minutes, stirring frequently, until the vegetables have softened.
- Add the stock, soy sauce, sherry and 3 cups (750 ml) water to the pan and bring to the boil.
- Reduce the heat to low and simmer for 3 minutes, then stir in the spring onions, watercress, bean sprouts and tofu, and cook for 1 minute, or until the bean sprouts soften slightly.
- Divide the noodles among serving bowls.
- Ladle the vegetables and soup over the top and serve immediately.