Fragrant Tofu Soba Noodle Soup
This is a veg-friendly adaptation of a recipe from fitness magazine.
- 7 ounces dried soba noodles (4 bundles )
- 2 (14 1/2 ounce) cans vegetable broth
- 4 slices fresh ginger, smashed (half-inch thick )
- 1 tablespoon thinly sliced garlic
- 2 teaspoons canola oil
- 1 lb extra firm tofu, cut into cubes
- 8 ounces baby bok choy, stalks separated and trimmed
- 2 teaspoons roasted sesame oil
- 1/4 cup bean sprouts
In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain and rinse under cold water, swishing noodles to remove surface starch. Drain thoroughly.
In a large saucepan over high heat, bring broth and ginger to boil. Cover, reduce heat to low, and simmer 5 minutes.
Meanwhile, in a small skillet over medium heat, stir-fry garlic in hot canola oil about 2 minutes, or just until light golden. Remove from heat and set aside.
Return broth to a boil over medium heat. Add tofu and bok choy and cook 2 to 3 minutes.
Add noodles and bring to a boil; cook until noodles are hot.
Divide among four soup bowls. Sprinkle individual servings with sesame oil and garnish with a little fried garlic and bean sprouts.