Soba And Tofu In Ginger Broth Recipe

Name: Soba And Tofu In Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Broth; 3 pieces dried shiitake mushrooms; 3 pieces garlic cloves (peeled and smashed); 2 tablespoons nutritional yeast; 1 cup scallions; 3 teaspoons sesame oil; 2 tablespoons soy sauce; 6 cups water; For the Noodles; 2 pinches baby bok choy (trimmed and sliced); 18 ounces firm tofu (drained and thickly sliced); 1 tablespoon olive oil; 1 pinch red chili (thinly sliced for garnishing); .5 cups shiitake mushrooms (thickly sliced); .5 cups snow peas; 8 ounces soba noodles; 1 tablespoon soy sauce

Servings: persons

For the Broth
3 pieces dried shiitake mushrooms
3 pieces garlic cloves (peeled and smashed)
2 tablespoons nutritional yeast
1 cup scallions
3 teaspoons sesame oil
2 tablespoons soy sauce
6 cups water
For the Noodles
2 pinches baby bok choy (trimmed and sliced)
18 ounces firm tofu (drained and thickly sliced)
1 tablespoon olive oil
1 pinch red chili (thinly sliced for garnishing)
.5 cups shiitake mushrooms (thickly sliced)
.5 cups snow peas
8 ounces soba noodles
1 tablespoon soy sauce

1
Wash all vegetables. Separate white and green parts of the scallion; reserve the green parts for garnishing.
2
To make the broth: Boil together white parts of the scallion, ginger, garlic, dry shiitake mushrooms, soy sauce, nutritional yeast and water. Let it simmer for 10 minutes. Strain the mixture and discard solids. Adjust the seasoning and bring it to a boil again.
3
While simmering the broth, heat up the olive oil in a frying pan. Season the sliced tofu with soy sauce and saute both sides of the tofu until browned. Set aside.
4
Once the broth starts boiling, cook the soba noodles in the broth for 3-4 minutes or according to the instructions on packet. About 1 minute before the soba is fully cooked, add in baby bok choy, snow peas and shiitake mushroom.
5
Pour noodles into individual bowls and garnish with cooked tofu, red chilies and chopped scallions. Drizzle with sesame oil. Serve hot.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Broth, 3 pieces dried shiitake mushrooms, 3 pieces garlic cloves (peeled and smashed), 2 tablespoons nutritional yeast, and more.

Yes, Soba And Tofu In Ginger Broth 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.

That's it — enjoy your meal!

Soba And Tofu In Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions