Buckwheat noodles with tofu in ginger broth

Name: Buckwheat noodles with tofu in ginger broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs green onion; 25 g fresh ginger; 3 pcs garlic; 3 pcs dried shiitake mushrooms; 45 ml soy sauce; 15 g nutritional yeast; 1.5 l water; 15 ml olive oil; 500 g firm tofu; 225 g soba buckwheat noodles; 2 pcs bok choy; 75 g snap peas; 75 g fresh shiitake mushrooms; 1 pcs hot chili pepper; 15 ml sesame oil; to taste salt; to taste black pepper

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: 505
Protein: 37 g
Fat: 19 g
Carbs: 58 g

Ingredients

for 4 servings

green onion1 pcs
fresh ginger25 g
garlic3 pcs
dried shiitake mushrooms3 pcs
soy sauce45 ml
nutritional yeast15 g
water1.5 l
olive oil15 ml
firm tofu500 g
soba buckwheat noodles225 g
bok choy2 pcs
snap peas75 g
fresh shiitake mushrooms75 g
hot chili pepper1 pcs
sesame oil15 ml
saltto taste
black pepperto taste

Method

6 steps

In a large pot, combine water, ginger, garlic, dried shiitake mushrooms, soy sauce, and nutritional yeast. Bring to a boil, reduce heat, and simmer for 15-20 minutes to infuse the broth.
Meanwhile, heat olive oil in a pan and fry the tofu slices until golden brown on both sides. Remove from heat.
Cook the soba buckwheat noodles according to the package instructions, rinse with cold water, and set aside.
Remove the ginger and garlic from the broth. Add fresh shiitake mushrooms, snap peas, and bok choy to the pot. Cook for 3-5 minutes until the vegetables are tender.
Add the fried tofu, cooked noodles, and sesame oil to the broth. Heat everything together for a minute.
Serve the soup hot, garnished with chopped green onion and chili slices.