Gingery Soup with Tofu, Cabbage and Soba Noodles

1. 1

   Combine the chicken broth, ginger and garlic in a medium soup pot and bring to simmer over moderate heat.

2. 2

   Reduce heat to moderately low and continue to simmer for 15 minutes.

3. 3

   Discard the ginger and garlic.

4. 4

   Meanwhile, cook the soba noodles in a large saucepan of boiling water until al dente, about 4 minutes.

5. 5

   Drain and rinse under cold water until cooled.

6. 6

   Shake out the excess water and set aside.

7. 7

   Stir the soy sauce into the broth; taste and add a little more if needed.

8. 8

   Add the tofu and cabbage and simmer until the cabbage is crisp-tender, 6 to 8 minutes.

9. 9

   Stir in the peas and soba noodles and simmer until heated through.

10. 10

    Ladle the soup into bowls and garnish with the sliced scallions.

* Per serving · 4 servings · Values may vary.