Mouth-watering Asian flavours spring to life in this super-healthy and easy noodle dish.


  • 8 dried Asian mushrooms
  • 1 teaspoon dashi granules (see note)
  • 20ml (1 tablespoon) light soy sauce
  • 20ml (1 tablespoon) dark soy sauce
  • 40ml (2 tablespoons) mirin (see note)
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour
  • 1 carrot, peeled, thinly sliced
  • 2 shallots, thinly sliced
  • 60ml (1/4 cup) vegetable oil
  • 300g firm tofu, quartered
  • 1 tablespoon flour, to dust
  • 200g buckwheat (soba) noodles (see note), cooked, drained


  1. Soak mushrooms for 10 minutes in 1/2 cup of boiling water. Drain and discard liquid. Set aside.
  2. Place dashi in a pan with 250ml hot water over medium heat. Add the sauces, sugar, cornflour and mushrooms. Simmer for 3 minutes, then add the carrot and shallots.
  3. Heat oil in a non-stick pan over medium-high heat. Pat tofu dry with paper towel, then dip in flour that has been seasoned with salt and pepper. Fry tofu for 1 minute each side until golden.
  4. Place noodles in bowls, add a piece of tofu and pour over broth.