Sukiyaki

	A superb, light meal for a warm evening, this Japanese noodle soup is flavourful, low-fat, and filled with vegetables. It's also economical - a tiny amount of meat goes a long way with a dish like this.

Recipe

mung bean (cellophane) noodles
1 cup dashi or other stock
1 tsp sugar
2-3 tbsp sweet mirin
2 tsp soy sauce
80-100g firm tofu, cut into slices
4 spring onions, sliced into chunks
100g shitaki or similar mushrooms, cut into pieces if large, or left whole if small
1 cup bean sprouts
20-30g sharp-tasting greens, like shungiku, watercress, or mustard cress
50g beef, sliced very thinly (this is easiest to do if the beef is placed in the freezer until half frozen)

Place the noodles in a large bowl, and cover with boiling water. Leave to soak while you prepare the soup

Add the stock and seasonings to a pot or skillet, and bring to a simmer. Add the spring onions, mushrooms and tofu, and simmer a couple of minutes. Then add the beansprouts and other greens, and simmer a few seconds more. Finally add the beef, and take off the heat as soon as the beef has been added.

Drain the noodles and place in serving bowls. Pour the soup over the noodles, and arrange the vegetables, meat and tofu on top of the noodles.

Serves: 2
Preparation and cooking time: 10 minutes