	Vegetarian Recipes
	Basic Recipes
	Beans
	Beverages
	Breads
	Desserts
	Grains
	Holiday Recipes
	Pasta
	Quinoa
	Salad
	Sauces, Dips, Spreads
	Slow Cooker
	Soup
	Tofu
	Vegetables
	Contact Us

Free SV Reports!

Vegetarian Nutrition

10 Tips for Going Veg

Eat Beans Without Gas

Veg Social Etiquette

Veg Non-Veg Together

Savvy Veg Fans

"I gotta say again how much I love your website. It makes this new path so much easier and fun..."

"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"

"I see you are passionate about this, that is why I know I came to the right person for advice."

"Thanks for the great advice Judy! You're a life-saver!"

"Thank you for the reports and encouragement ...all very much appreciated!"

"I saw lots of vegetarian sites, and yours was one of the best."

More Testimonials

Free Vegetarian Advice

Vegan Recipe: Japanese Tofu Soba Noodle Soup

Courtesy Nava Atlas of Vegetarian Kitchen, from her cookbook, Vegetarian Soups for All Seasons. See the SV Review

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.

Per Serving:

Calories: 196
Total fat: 3 grams
Protein: 10 grams
Fiber: 3 grams
Carbohydrate: 33 grams
Cholesterol: 0 mg
Sodium: 511 mg

More Great Tofu Recipes from Savvy Veg

Butternut Squash in Coconut Milk With Tofu & Toasted Almonds (vegan)

Greek Tofu Salad (vegan)

Pasta, Tofu and Veggies(vegan)

Spicy Tofu Rice Pilaf (vegan)

Back To Recipes Index

Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.

Send a note, recipe, link, resource, etc. to Savvy Vegetarian

Savvy Veg Privacy Policy, Health Disclaimer, Publishing Policy

Download Free Savvy Vegetarian Reports

Get Free Savvy Vegetarian Advice