Instructions: 1 Packet soba noodles cooked (al dente) according to packet instructions pink or yellow baby oyster mushrooms trimmed to serve

Half an hour or so before cooking cut the tofu into small rectangular blocks and lay out on a triple thickness of kitchen roll to extract as much water as possible.

Then. toast the sesame seeds in a dry trying pan over a medium heat tossing regularly to prevent scorching.

Theyre done when they are flecked golden brown and smelling nutty.

Next in a saucepan mix the dashi powder with 1 litre of boiling water the spring onions half the soy sauce and 1 tbsp mirin.

Place on a low heat and simmer gently. Meanwhile lightly fry the shitake mushrooms in the sesame oil and 1 tbsp of sunflower oil for a couple of minutes. Add the remaining soy sauce and mirin plus 3 tbsp of the simmering stock and reduce until syrupy.

When ready to serve dust the drained blocks of tofu with the seasoned corn flour and shallow fry in sunflower oil until crisp on all sides.

Arrange the cooked noodles in four warmed bowls pour over the hot stock (this will reheat the noodles) top with the cooked mushrooms and tofu.

Finish with the raw oyster mushrooms and toasted sesame seeds.

This is a glorious mix of squishy textures and nutty flavours. If you cant find dashi powder use a good vegetable or chicken stock instead. Likewise any Japanese wheat noodle can be used instead of soba noodles.

Serves 4

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