A recent global analysis by The Lancet revealed that Japanese children are the healthiest in the world. Bestselling author and Tokyo-born Naomi Moriyama set out to discover the secrets of Japan's success. Travelling with her young son, Naomi interviewed scientists, doctors and researchers in Japan, the US and the rest of the world as well as gathering the insights of Japanese mums.
- Gently slide out a block of tofu from the package over a sink, draining the excess water, and place the tofu onto a cutting board. Cut the block of tofu into I cm cubes and set aside.
- To make noodle broth, put the dashi stock in a large saucepan over a high heat and stir in the mirin, soy sauce, rice malt syrup and salt. Bring the mixture just to the boil, reduce the heat to medium-high, add the tofu cubes and simmer for 5 minutes. When the tofu is heated through, reduce the heat to very low and keep the mixture warm. (See TIP below)
- Put a large saucepan of water over a high heat and bring to the boil. Add the noodles and stir to prevent sticking. Cook the noodles for 5 minutes, until just cooked through. Drain and rinse briefly under cold water. Divide the noodles between the serving bowls (see serving guidance below) and gently ladle the tofu over the noodles. Pour the hot broth over the noodles and tofu. Garnish with the spring onion and sesame seeds.
TIP: As a quick alternative, you can use Clearspring's ready-made Organic Tsuyu — Japanese noodle broth. Dilute it with hot water according to the directions on the label.
By Naomi Moriyama - Adapted from her newly launched book Secrets of the World's Healthiest Children