This is another of those comfortingly light dishes that also happens to be vegan.
It has its roots in Japanese cuisine (particularly shojin ryori, or ‘temple food’) but has a foot firmly in the West with its garnish of samphire, a British sea vegetable. Its use makes perfect sense however, since samphire shares flavour and textural notes with the seaweeds that are popular in Japan. Yuzu makes the broth sparkle on your tongue – do try to track it down if you can.
Serves 2 | Takes 10 minutes to make, 10 minutes to cook
If you are unable to find yuzu juice, you can substitute 1 teaspoon lime juice mixed with 1 teaspoon orange juice, but it's available in bottles from Waitrose now.
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You Will Need
Blanch the noodles by pouring just-boiled water over them in a bowl and leaving them for 5 minutes. Drain, then divide between 2 noodle bowls.
Bring the vegetable stock to the boil in a saucepan and add the sugar. Reduce the heat to medium, then add the tofu followed by the samphire. Simmer for 5 minutes.
Dish up into the noodle bowls, making sure the tofu and samphire are divided equally. Add 1 teaspoon yuzu juice to each bowl, then top with spring onions and shichimi pepper to taste. Serve immediately, with chopsticks and Chinese spoons.