Tofu with vegetables and soba noodles

Anjum Anand packs an aromatic broth with vegetables, Japanese seaweed and buckwheat noodles
By Anjum Anand
Tofu with vegetables and soba noodles
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the stock

  • 12-16 dried shiitake mushrooms
  • 2 pieces kombu or wakame seaweed
  • 3 cloves garlic, sliced
  • 2 cm piece ginger, sliced
  • 2 spring onions, cut into 5cm lengths
  • ½ tsp sesame oil
  • 1 tsp Japanese rice vinegar
  • 1½-2 tsp miso paste, to taste

For the soup

  • 100-120 g soba noodles
  • 1 handful broccoli floret
  • 80 g sugar snap peas
  • 200 g firm tofu, halved horizontally
  • vegetable or groundnut oil
  • tamari or soy sauce, to taste

For the mint and chilli dressing

  • 1 tsp vegetable oil
  • ¾ tsp sesame oil
  • 1 tsp caster sugar
  • 1 tsp Japanese rice vinegar
  • ½ tsp ginger paste
  • ½ tsp finely chopped red chillies
  • tamari or soy sauce, to taste
  • 2 heaped tsp sliced mint leaves

Tips and Suggestions

Kombu and wakame seaweeds are available from specialist Japanese stores, health food shops, organic stores and the fine foods section of some supermarkets.

You can either use shop-bought ginger paste or make your own by blending chopped ginger with a splash of water.


1. For the stock: place all the ingredients for the stock in a saucepan with 400ml water. Bring to the boil and then simmer for 20 minutes, adding a splash of extra water to the pan if necessary.

2. Strain the liquid into a clean plan, reserving the mushrooms and discarding the other solids. Set aside.

3. For the soup: cook the noodles according to packet instructions in a pan of boiling water. Scoop the noodles out of the pan, leaving the water in it, and set them aside in a bowl.

4. Add a pinch of salt and the broccoli to the pan and cook for 1 minute.

5. Tip in the sugar snap peas and cook until both the broccoli and the peas are crisp yet tender. Drain and set aside.

6. For the mint and chilli dressing: stir together all the ingredients, except the sliced mint, in a small bowl, adding 2 teaspoons water. Set aside.

7. Heat a griddle pan. Brush the tofu with a little oil and cook until lightly crisp and golden brown on all sides and hot in the middle.

8. To serve, reheat the stock if it has cooled and add tamari to taste. Ladle the stock into bowls and add the soba noodles, mushrooms and other vegetables. Slide a tofu steak onto each portion. Stir the mint into the dressing and drizzle it over the tofu and vegetables.

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