|1||tablespoon||vegetable oil||such as peanut oil, canola oil|
|2||cloves||garlic||chopped or sliced|
|1||inch||ginger||peeled and chopped*|
|2||each||scallions, spring or green onions||sliced|
|1||cup||mushrooms||white button or cremini, sliced|
|1||each||carrot||slice into match sticks|
|1||cup||corn||fresh or frozen|
|1||pkg (3 oz)||tofu||cut into squares, 2-inch long and 1-inch thick*|
|2||tablespoons||miso paste||or more to taste*|
|2||tablespoons||sesame paste||or more to taste*|
|200||grams||soba noodles||2 small bundles*|
|1||teaspoon||sesame oil||or to taste|
Heat the oil in a large pot until hot.
Add the garlic, ginger and scallions, stirring constantly, about 1 minute until very fragrant.
Stir in the mushrooms, and cook for about 5 minutes until soft and some of moisture has been evaporated.
Add the carrots, peas, corn and tofu, and stir well.
Pour the water or stock into the pot.
Stir in the miso and sesame paste until all the ingredients are well mixed.
Bring to the boil, add the soba noodles and make sure all the noodles are under the stew.
Put the lid on, and boil for about 4 minutes until the noodles are cooked.
Add the sesame oil.
Remove the pot from the heat, and stir in the tatsoi until the leaves are witled.
Serve warm and enjoy.
First published: 2011-09-12 last updated: 2013-12-05
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