Fragrant Tofu Soba Noodle Soup
by Shara Ng
The recipe is from Busy Bee and is vegan friendly recipe from a fitness magazine.
Total Time
Difficulty
Easy

Simple Tasty Recipes
Ingredients for 4 Servings
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7 ouncesdried soba noodles (4 bundles )
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2(14 1/2 ounce) cans vegetable broth
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4 slicesfresh ginger, smashed (half-inch thick )
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1 tablespoonthinly sliced garlic
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2 teaspoonscanola oil
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1 lbextra firm tofu, cut into cubes
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8 ouncesbaby bok choy, stalks separated and trimmed
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2 teaspoonsroasted sesame oil
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1/4 cupbean sprouts
Time
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Preparation Time
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Cooking Time
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Total Time
Goes Great with
Method
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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.
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In a large saucepan over high heat, bring broth and ginger to boil. Cover, reduce heat to low, and simmer 5 minutes.
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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.
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Return broth to a boil over medium heat. Add tofu and bok choy and cook 2 to 3 minutes.
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Add noodles and bring to a boil; cook until noodles are hot.
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Divide among four soup bowls. Sprinkle individual servings with sesame oil and garnish with a little fried garlic and bean sprouts.
Notes:
Goes Great with