Gingery Soup with Tofu, Cabbage and Soba Noodles – a delicious recipe with chicken broth, ginger, clove garlic, noodles, soy sauce, frozen peas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Combine the chicken broth, ginger and garlic in a medium soup pot and bring to simmer over moderate heat.
2
Reduce heat to moderately low and continue to simmer for 15 minutes.
3
Discard the ginger and garlic.
4
Meanwhile, cook the soba noodles in a large saucepan of boiling water until al dente, about 4 minutes.
5
Drain and rinse under cold water until cooled.
6
Shake out the excess water and set aside.
7
Stir the soy sauce into the broth; taste and add a little more if needed.
8
Add the tofu and cabbage and simmer until the cabbage is crisp-tender, 6 to 8 minutes.
9
Stir in the peas and soba noodles and simmer until heated through.
10
Ladle the soup into bowls and garnish with the sliced scallions.
1001
kcal
Calories
20
g
Fat
40
g
Carbs
158
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 cups low-sodium chicken broth, One 2-inch piece ginger, thinly sliced, 1 clove garlic, crushed, 6 ounces soba noodles, and more.
Yes, Gingery Soup with Tofu, Cabbage and Soba Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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