This dish is simple and healthy, but does not skimp on flavour. Instant dashi powder and mirin are available from Asian grocery stores and some supermarkets.
2 tbsp white or black sesame seeds
240g silken tofu cut into 2cm squares
2 cups water
1 tsp instant dashi powder
1 tbsp mirin
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, sliced finely
1 small red chilli, seeded, sliced finely
120g snowpeas, trimmed
200g dried soba noodles
Serve with wasabi on the side.
Toast sesame seeds in a dry frying pan, stirring constantly. (White sesame seeds will go a light golden colour when ready, the black seeds will pop.) Roll the tofu in the sesame seeds to coat and set aside.
Heat the water in medium saucepan, add the dashi powder and stir until dissolved. Add the mirin, soy, sesame oil, ginger and half the chilli.
Meanwhile, bring a large saucepan of salted water to the boil. Add the snowpeas for 1 minute. Remove with a slotted spoon and set aside. Add the soba noodles and simmer until just tender (about 5 minutes). Drain.
To serve divide the noodles among four bowls. Add the snowpeas and broth, top with tofu and sprinkle over the remaining chilli.