6 servings
Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left.
This simple tofu-noodle soup comes together in less than 30 minutes.
Ingredients:
One 8 ounce package soba (buckwheat) noodles
One 32 ounce carton low-sodium vegetable broth
6 to 8 medium-sized shitake mushroom caps, sliced
2 Tbsp reduced-sodiuim soy sauce
2 tsp rice vinegar
2 tsp natural granulated sugar
2 to 3 tsp minced fresh ginger, to taste
3 scallions, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup schopped baby bok choy, tatsoi, or mizuna, optional
Fresh ground black pepper, to taste
Directions:
Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
Meanwhile,combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
Stir in the noodles. Add about two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
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