Fragrant Tofu Soba Noodle Soup
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 198.44 g dried soba noodles (4 bundles )
- 2 (822.13 g) can vegetable broth
- 4 slice fresh ginger, smashed (half-inch thick )
- 14.79 ml thinly sliced garlic
- 9.85 ml canola oil
- 453.59 g extra firm tofu, cut into cubes
- 226.79 g baby bok choy, stalks separated and trimmed
- 9.85 ml roasted sesame oil
- 59.14 ml bean sprouts
directions
- 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.
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RECIPE SUBMITTED BY
I am a college student and vegan food enthusiast...looking forward to having my own place in the near future where I can concoct vegan delicacies to my heart's content.