Homemade Soba Noodle Soup with Tofu and Vegetables
Ingredients
- 1/2 block extra firm tofu
- 1 portobello mushroom
- 1/2 head broccolini
- 4 cloves garlic
- 1 tablespoon grated ginger
- Water (large amount for broth)
- 2 tablespoons veggie bouillon paste
- Ground ginger (to taste)
- Salt (to taste)
- Pepper (to taste)
- 2 packets dried soba noodles
- 1/2 bag frozen edamame
- Sesame oil
- Spicy gochujang sauce
Preparation
Set a large amount of water to boil in a kettle.
Dice 1/2 block of extra firm tofu, slice one portobello mushroom, and cut up 1/2 head of broccolini.
Heat a pan over medium heat and add the tofu, cook for 3 minutes until browned, then add the vegetables and cook for about 5 minutes until soft.
Meanwhile, in a large pot over medium-low heat, cook 4 minced garlic cloves and 1 tablespoon grated ginger until fragrant.
Turn the heat to high, pour in the boiling water, add 2 tablespoons veggie bouillon paste, and season with more ground ginger, salt, and pepper to taste.
Once the mixture is boiling, add 2 packets of dried soba noodles and 1/2 bag of frozen edamame, and boil according to package instructions (about 4 minutes).
When cooked, add back the tofu, mushrooms, and broccoli.
Finish with sesame oil and spicy gochujang sauce, and serve.
Notes
This recipe yields approximately 5-6 servings and is ideal for leftovers, providing a comforting dinner option.
