Buckwheat noodles with tofu in ginger broth

Name: Buckwheat noodles with tofu in ginger broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 pcs dried shiitake mushrooms; 3 pcs garlic; 100 g green onion; 15 ml sesame oil; 45 ml soy sauce; 1.5 l water; 500 g firm tofu; 100 g fresh button mushrooms; 100 g snap peas; 225 g buckwheat noodles; 15 ml olive oil; to taste salt; to taste black pepper

Vegetarian soup with buckwheat noodles, tofu, and vegetables in a ginger broth.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 490
Protein: 37 g
Fat: 19 g
Carbs: 55 g

Ingredients

for 4 servings

dried shiitake mushrooms3 pcs
garlic3 pcs
green onion100 g
sesame oil15 ml
soy sauce45 ml
water1.5 l
firm tofu500 g
fresh button mushrooms100 g
snap peas100 g
buckwheat noodles225 g
olive oil15 ml
saltto taste
black pepperto taste

Method

6 steps

In a pot, combine water, dried mushrooms, garlic, soy sauce, and sesame oil. Bring to a boil and simmer over low heat for about 15 minutes.
In a frying pan with olive oil, fry the sliced tofu until golden brown, then remove from the pan.
In the same pan, quickly sauté the sliced button mushrooms and snap peas.
Cook the buckwheat noodles according to the package instructions, then rinse with cold water.
Remove the mushrooms from the broth, add the sautéed vegetables and tofu to the pot, and heat everything through.
Divide the noodles into bowls, pour the hot broth with vegetables and tofu over them, and garnish with chopped green onion.