Teriyaki style Tofu and Noodles in Broth

Teriyaki style Tofu and Noodles in Broth

This rich, Japanese-style broth, flavoured with vibrant fresh herbs, ginger, and garlic, peps up firm tofu and long strands of earthy buckwheat noodles. Though it is a vegetarian dish, but this heart warming dish is a winner on any dinner table. When I cook this dish I just make some minor changes in the ingredients, which you'll see won't make much difference to the original taste.

Preparation Time  : 20 minutes
Cooking time        : 25  minutes
Difficulty               : Easy
Serves                   : 4

Ingredients :

150 grams of Soba (Japanese buckwheat noodles)/ Use can use any Wheat Noodles instead. 

2 cups Mixed Vegetables (asparagus tips, broccoli, carrots, cauliflower, or green beans)

1/3 cup Soy sauce

1 1/4 cups Vegetable Broth (see note) 

4 tablespoons Rice wine (sake or mirin) or Dry Sherry

300 grams of firm light Tofu, diced (you can use fresh paneer instead) 

2 Spring Onions, chopped

1 fresh Red Chili, seeded and chopped

1 tablespoon fresh Mint, finely chopped

1 tablespoon  fresh Cilantro (Dhania Patta/Coriander leaves), chopped

1 large Garlic clove, crushed

1/2 teaspoon  fresh Ginger, grate

Method :

1) Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes.

2) Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking.

3) Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low.

4) Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.

5) Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients.
Note : The Vegetable Broth can be made by mixing soup cubes in warm water or even better, You dice, 1 carrot, a handful of beans, 2 onions, 2 tomatoes, 1 big potato, a 1 inch piece of ginger (chopped) and a couple of cloves of garlic (whole) and add them to a big pan with 2 lts of water. Also add a couple of Bay leaves, a few cloves, a stick of cinnamon and a few cardamom pods. Bring the water to boil. Cover and cook for an hour. Then strain the liquid. This is your perfect vegetable broth, fresh and healthy.