Japanese tofu soup

Recipe Ingredients: 

• 200g fresh shiitake mushrooms halved
• 200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)
• 1/2 small Chinese cabbage, thickly sliced
• 4 spring onions, chopped, plus extra to serve
• 600g silken firm tofu (at room temperature), drained, cubed
• 3/4 cup (185ml) mirin (see note)
• 3/4 cup (185ml) reduced-salt soy sauce
• 1/4 cup (60ml) sake

Recipe Method: 

• For the broth, combine all the ingredients in a large saucepan and bring to the boil. Simmer over medium heat for 5 minutes for flavours to develop.
• Add mushrooms and noodles and simmer for 5 minutes.
• Add cabbage and spring onion and simmer for a further 2-3 minutes.
• Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth.
• Garnish with extra spring onion and serve at once.

recipe Tips: 

• A Pair Of Scissors Can Do It All
• Your kitchen also needs its very own pair of scissors. They can help in snipping green chilies, fresh herbs, green onions and other vegetables