Returning to Melbourne's cold and rather dreary weather has been a bit of a rude shock after spending time in hot and sunny Perth, however with cold weather comes soup, and soup never fails to make me happy.
Mr B and I were in desperate need of some light nutritious food after our holiday binge, and this dish was just the ticket. I really love soba noodles, and the combination of textures with the crisp asian greens and silken tofu is absolutely to die for. I felt immediately cleansed after eating this!
1.5L Massel chicken style stock (or you can just use chicken)
3 tbsp soy sauce
3 large slices ginger, skin on
2 garlic cloves, peeled and sliced
180g soba noodles
100g firm silken tofu, cut into cubes
2 stalks bok choy, washed and sliced lengthways
Handful snow peas, cut into 1 inch pieces
2 spring onions, cut into 1 inch pieces
1 long red chilli, finely sliced
2 tbsp coriander, roughly torn
Bring a saucepan of water to the boil and cook the soba noodles for 10 minutes, or until just tender.
In a separate saucepan heat the stock, along with the sliced ginger, garlic and soy sauce. Bring to the boil, then reduce the heat and simmer, covered, whilst the noodles cook and you prepare the vegetables.
Once the noodles are ready, drain and divide between two large soup bowls. Top with the bok choy, snow peas, spring onion and tofu, then ladle over the hot stock. Garnish with sliced red chilli and coriander.
Makes 2 large serves.