Okra, Roasted Tomato & Buckwheat Noodle Bowl

Step 1: Preheat the oven to 200C.

Step 2: Arrange the tmatoes cut side down on a baking tray and roast for 10 minutes or until the skins begin to lister and the tomatoes are soft but still hold their shape and set aside.

Step 3: Bring a medium saucepan of water to the boil and cook the noodles until al dente, drain and cook and set aside.

Step 4: Soak the wakame in cold water for 10 minutes or until rehydrated and drain and set aside.

Step 5: For the miso-ginger broth, combine the broth, water and ginger in a medium saucepan over a medium heat and bring the the boil and then decrese the heat and simmer for 5 minutes and then add the tofu and okra and simmer for 2 to 3 minutes until the okra is just tender.

Step 6: In a small bowl, blend the miso and tarari with about 1/2 cup of the broth and stir into the miso broth.

Step 7: Divide the noodles between serving bowls and top with the okra, tofu, roasted tomato and wakame and then pour over the miso broth and sprinkle with sesame seeds and togarashi.