SOBA NOODLES WITH SNOW PEAS, GINGER AND TOFU Ingredients 2tbsp white or black sesame seeds 240g silken tofu, cut into 2 cm squares 2 cups water 1 tbsp Spiral instant Dashi powder 1 tbsp Spiral mirin 1 tbsp Spiral soysauce Toast sesame seeds in a dry frying pan, stirring constantly. Roll the tofu in the sesame seeds to coat and set aside. Heat the water in a medium sauce pan, add the dashi powder and stir until dissolved. Add the mirin, soy, sesame oil, ginger and half the chilli. Meanwhile, bring a large sauce pan of salted water to the boil. Add the snowpeas for one minute. Remove with a slotted spoon and set aside. Add the soba noodles and simmer until just tender (about 5 minutes). Drain. To serve, divide the noodles among four bowls. Add the snowpeas and broth, top with tofu and sprinkle over the remaining chilli. Optional: Serve with wasabi on the side. Serves: 4