This is satisfying but light.
Ingredients
| 4 cm | Ginger, peeled, very thinly sliced |
| 2 | Garlic cloves, thinly sliced |
| 75 ml | Japanese soy sauce |
| 2 Tbsp | Mirin |
| 300 g | Carrots, peeled and thinly sliced |
| 350 g | Button mushrooms, halved |
| 425 g | Straw mushrooms, 1 can, drained |
| 325 g | Egg noodles (Main) |
| 1 Tbsp | Sesame oil |
| 150 g | Green beans, stalk ends cut off, beans sliced 2cm (Main) |
| 2 Tbsp | Cornflour, dissolved in 3 Tbsp cold water |
| 450 g | Japanese firm silken tofu, broken into bite-sized pieces (Main) |
| 50 g | Baby spinach, placed in a heatproof bowl, covered with boiling water, drained, cooled under cold water, squeezed dry, lumps teased apart |
| 1 jar | Chilli bean sauce, for serving (I used the Lee Kum Kee brand) |
Directions
- Put 1 litre of water into a wide, deep frying pan and add the ginger, garlic, soy sauce, mirin, carrots, and the button and straw mushrooms.
- Bring to the boil and simmer 10 minutes until thecarrots are tender.
- Meanwhile, bring a large saucepan of water to theboil and add the noodles.
- Boil until al dente or tender to the bite, drain, place in a heatproof bowl, add the sesame oil and toss. Cover and reserve.
- Add the beans to the carrot mixture and simmer for1 minute.
- Stir in the cornflour mixture to lightly thicken the mix.
- Add the tofu and spinach leaves, mix carefully but welland simmer 2-3 minutes. Taste and season with salt.
- Serve the tofu on the warm noodles with chilli beansauce on the side.