Serve this in bowls over rice. Be sure to include lots of the broth in each bowl.
Make rice.
1 package firm tofu
1.5 cups mirin
3/4 cup soy sauce
2 cups water
3 cloves garlic, sliced
1 tbs. minced fresh ginger
2 oz. uncooked saifun (or bean thread) noodles
1 cup sliced onion
6 leaves napa/savoy cabbage, cut into thin strips
1 stalk celery, cut in thin diagonal strips
handful of slender green beans, trimmed and cut in half
6 mushrooms, sliced
2 handfuls mung bean sprouts
2 handfuls snow peas, trimmed, cut in half
6 scallions, cut into thin strips (the whites and the greens)
-Cut the tofu into bite-sized cubes, and boil them in a saucepan full of water for 10 minutes. Drain and set aside.
-Combine mirin, soy sauce, water, garlic, and ginger in a large saucepan. Bring to a boil, lower heat to a simmer, and add the boiled tofu. Simmer covered for 15 minutes.
-Add the uncooked noodles and cover again. Turn off the heat, and let it sit for 10 minutes or until the noodles are edibly tender. At this point, it can sit for up to several hours before serving time.
-Return to the heat shortly before serving. LEt it reach a boil, then turn the heat down to a simmer. Add onion, cabbage, celery, green beans, and mushrooms, and cover. Five minutes later, add the remaining vegetables, cover again, and remove from heat. Wait another 5 minutes, then serve.
