Buckwheat Soba Noodles in Ginger Broth with Grilled Beancurd

Have this for lunch and then eat a cookie. Works for me.


Buckwheat Soba Noodles in Ginger Broth with Grilled Beancurd
slightly adapted from Gwyneth Paltrow's It's All Good
Serves 4

A small handful of dried wakame seaweed
1 x 5cm piece of fresh ginger, briused with the side of a knife
8 spring onions, scrunched up to bruise them, plus an extra 2 spring onions finely sliced for garnish
1 tablespoon soy sauce, plus extra for seasoning at the table
2 tablespoons dried bonito flakes
225g buckwheat soba noodles
300g beancurd
Back sesame seeds for garnish

Combine the ginger, bruised spring onions and soy sauce with 3 cups of cold water in a saucepan. Bring to a boil, lower the heat, add the bonito flakes and simmer for 8 minutes. Add the wakame and simmer for another 2 minutes. Strain the broth through a fine mesh strainer into a clean pot. Remove the wakame and set it aside. Discard the rest of the contents of the strainer.

Cut the beancurd into bite-sized pieces and grill (broil) until golden and toasted.

Bring a medium-sized pan of water to the boil and add the noodles. Boil for 4 minutes and then drain and rinse under cold water.

Divide the noodles among 4 bowls. Ladle the broth evenly over the noodles and serve topped with the finely sliced spring onions, grilled beancurd, reserved wakame and back sesame seeds. Serve a pot of soy sauce at the table.