I don’t know where you’re reading this from, but here in Brooklyn it just started snowing! Other than a few deceiving flurries earlier this month, this is the first snow I’ve seen all winter in NYC. I’ve never been a huge winter fan (other than ski season!), but seeing the pretty snow flakes out my window make it so much better.
Another thing about winter that I love to take advantage of is comfort food. There’s nothing like curling up on the couch on a cold winter’s night and savoring a warm bowl of noodles and brothy goodness. This tofu ginger soba bowl is so comforting and nourishing, I wish I could eat it all winter long.
The broth alone is enough to warm you up, with a mixture of ginger, garlic, serrano pepper, and scallion. The rest of the soup is dressed up with delicious and flavorful baby bok choy, umami-filled shiitakes, protein-packed tofu, and hearty soba noodles.
soooo...soba
Soba noodles are one of my favorite staples of Japanese cooking. They’re thin noodles, not dissimilar from spaghetti, but they’re made with buckwheat instead of flour. This gives them a brown appearance and gives them a heartier, slightly meatier texture which I love.
Personally, I think Soba tastes just as good as pasta, but the health benefits are way more plentiful! Because of it’s buckwheat base (which is NOT made of wheat, despite it’s name), Soba noodles are a powerhouse of protein, essential amino acids, and antioxidants.
I’m not a nutritionist, but Soba is also thought to reduce inflammation, which I will totally buy into since my ordinarily inflamed self feels incredible after this meal!
Note: While buckwheat itself is gluten-free, many packaged Soba noodles you find in grocery stores are mixed with wheat flour. You can definitely find true buckwheat Soba, but make sure to read the ingredients carefully if you don’t eat gluten!
⟶ the recipe
tofu soba bowl
ingredients
4 tablespoons canola or olive oil
1 tablespoon sesame oil
2 cloves of garlic, minced
1 teaspoon peeled and grated fresh ginger
4 scallions, sliced
1 serrano pepper, sliced
2 heads baby bok choy
5 ounces shiitake mushrooms, stems removed and sliced
1 14-ounce package extra-firm tofu, drained and cubed
8 ounces soba noodles
4 cups low-sodium vegetable broth
2 tablespoons soy sauce
¼ teaspoon salt
Handful of fresh parsley, chopped
Prep time
20 minutes
Cook time
30 minutes
Total time
50 minutes
4 servings
instructions
Heat one tablespoon canola or olive oil in a medium skillet over medium-high heat, and add the tofu cubes. Fry tofu on each side, flipping with tongs or a fork every few minutes, until golden brown on all sides. Remove from heat and set tofu aside.
Heat 1 tablespoons canola or olive oil and sesame oil in a large saucepan over medium heat. Add the ginger, garlic, white parts of the scallions, and serrano, and cook until fragrant (about 1 minute).
Add the soy sauce and vegetable broth, and bring liquid to a boil. Cover and lower heat to a simmer.
Meanwhile, heat the remaining oil in a large skillet or wok over medium-high heat. Add the shiitakes and boy choy (in batches if needed), and cook until boy choy is wilted and beginning to brown. Sprinkle veggies with salt and remove from heat.
Fill a medium saucepan with water and bring to a boil. Add the noodles, and cook according to package instructions (usually 3-4 minutes).
Drain noodles and divide among bowls. Top with vegetables and tofu, and ladle on the hot broth. Top with the greens of the scallions and fresh parsley.
⟶ recipe notes
- This recipe is best when the tofu is super firm and even slightly crispy so it doesn’t come apart in the broth. Make sure to buy extra-firm tofu, but I also add the extra step of drying out the tofu before frying. Place tofu on a plate lines with paper towels, and place another paper towel on top. Then either place another plate or a cutting board on top to drain out all the excess moisture
⟶ modifications
- Not a fan of tofu? Replace with additional veggies or shredded chicken breast
⟶ store it
- This soup can be stored for up to 3 days, but I would recommend keeping the broth, veggies/tofu, and noodles separate. When it’s stored altogether, the noodles and veggies can soak up the broth and get soggy
