RCI-ND.005.0148.001
Soba Noodles with Tofu
Soba Noodles with Tofu from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (8 ounce) package soba (buckwheat noodles)1 unituncooked
- 1/4 cup
- 2 teaspoons
- 3 tablespoons
- (16 ounce) can fat-free1 unitlow-sodium chicken broth
- soft tofu1 pounddrained and cut into 1/2-inch cubes
- finely chopped nori (roasted seaweed1/4 cupabout 1 sheet)
- 1/4 cup
- 2 teaspoons
Method
1
Bring a large pot of water to a boil over high heat.
2
Add the soba noodles to the boiling water and cook according to package directions, usually 4–5 minutes, until tender but still slightly firm.
5 minutes
3
Drain the noodles in a colander and rinse gently under cold running water to remove excess starch and prevent sticking.
4
In a medium saucepan, combine the chicken broth, soy sauce, mirin, and granulated sugar over medium-high heat.
5
Bring the broth mixture to a simmer and cook for 2–3 minutes, stirring occasionally, until the sugar dissolves completely.
3 minutes
6
Gently add the drained tofu cubes to the simmering broth and heat through for 2–3 minutes without stirring vigorously to avoid breaking the tofu.
3 minutes
7
Divide the cooked soba noodles among four serving bowls.
8
Pour the hot broth and tofu over the noodles in each bowl, distributing the tofu evenly.
9
Garnish each bowl with chopped nori, sliced green onions, and a sprinkle of toasted sesame seeds.
10
Serve immediately while the broth is hot.