• 1 pack of AFC Soft Tofu (Choose from 3 different pack sizes: 14oz. Organic, 19oz. & 14oz.), 1/4-inch cubed.
  • 7 oz. shiitake mushrooms, halved
  • 7 oz. glass noodles
  • 1/2 small napa cabbage
  • 4 spring onions, chopped
Ingredients for broth:
  • 8 cups dashi (Japanese fish stock), made with dashi powder prepared to packet directions.
  • 3/4 cup mirin
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup sake


  1. Pre-cut soft/silken tofu into 1/4-inch cubes, set aside
  2. To prepare broth, combine all the ingredients in a large saucepan and bring to the boil.
  3. Simmer over medium heat for 5 minutes for flavours to develop.
  4. Add mushrooms and noodles and simmer for 5 minutes.
  5. Add cabbage and spring onion and simmer for a further 2-3 minutes.
  6. Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth.
  7. Garnish with extra spring onion and serve at once.

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