This rich Japanese-style broth, flavoured with vibrant fresh herbs, ginger and garlic, peps up firm, white cubes of tofu and long strands of earthy buckwheat noodles. It is a delicious low-fat vegetarian recipe for protein-rich tofu. Serve it for lunch or supper, with fresh fruit to follow.
Replace the tofu with 225 g (8 oz) peeled cooked prawns or diced, skinned, cooked chicken or turkey. * Fresh basil can be used in place of, or in addition to, the mint and coriander, and pumpkin seed oil or walnut oil can be added instead of sesame oil. * Wheat-flour or rice noodles such as rice sticks can be used in place of soba noodles, but adjust the cooking time according to the instructions on the packet.
Evidence is accumulating from around the world to suggest that eating soya beans and soya products, such as tofu, may help to reduce the risk of certain cancers, heart disease and osteoporosis, as well as helping to alleviate symptoms associated with the menopause.
C, calcium, iron * B1, E, niacin, folate, copper, potassium