Asian Noodles in Broth with Vegetables and Tofu

Ingredients

• 0.5 cup carrot matchsticks 
• 0.5 cup daikon matchsticks red thinly sliced
• 1 tablespoon ginger fresh finely grated peeled
• 4 servings hot sauce for serving, optional
• 0.3 cup mirin 
• 1 cup mushrooms thinly sliced
• 3 tablespoons rice vinegar 
• 1  romaine lettuce heart shredded
• 2  scallions white thinly sliced
• 4 servings sesame oil toasted for serving, optional
• 1 cup snow peas halved
• 8 ounce soba noodles 
• 0.5 cup soya sauce brewed
• 16 ounces spicy tofu cubed soft
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of water to boil over high heat.
3. Add the noodles and cook until al dente, about 8 minutes.
4. Drain and divide them among 4 large soup bowls.
5. In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer.
6. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
7. Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables.
8. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired.
9. Serve immediately.