Thursday, June 23, 2016

Tofu Vegetable Soba Noodle Soup

This is a hearty simple plant based soup laden with micro nutrient rich vegetables and protein.  It has the additional plus of having the Japanese soba noodles which are made of nutritious and fiber rich buckwheat, wheat and yam flour.  It has a neutral taste and soft, a tad slippery texture.  You will have fun slurping it.

The vegetable broth for me has enough salt and flavor in it I just added a few slices of ginger for added zing to it but it could be optional.  I would let the amount of soy sauce be left to the discretion of the one eating this soup.  The sesame oil for me gives that added sizzle so to speak to the soup. I would use only one round of it though.  Enjoy!

Tofu Vegetable Soba Noodle Soup

  • 1-3.5 oz bundle soba noodles (The Hana brand I used came in 3.5 oz bundles)    
  • 6 cups water (or as suggested by the Soba noodle package)
  • 4 cups vegetable broth
  • 4 oz firm tofu, cubed
  • 1 carrot, sliced                                                          
  • 6 napa cabbage leaves, sliced
  • 1/2 inch ginger, peeled and sliced (optional) 
  • 2 small zucchini, sliced
  • soy sauce
  • sesame oil
Soba Noodles

Bring the water to boil.  Place the soba noodles in the boiling water and cook for 6 minutes with occasional stirring.  Drain using a strainer and rinse with cold water.  Set aside.

Tofu Vegetable Soup

Place the vegetable broth, carrots, napa cabbage and ginger in a pot and allow the mixture to boil.  When the carrots are cooked but still firm, add the zucchini.  Allow the mixture to simmer till the zucchini is done.


Divide the soba noodles into two soup bowls and ladle the soup on top of the noodles.  Season with soy sauce according to taste and douse with sesame oil before eating.

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