Tofu, Soba Noodle and Soy Soup
Tofu, Soba Noodle and Soy Soup
Ingredients
- 4 oz (115 g) shiitake mushrooms, stems removed, thinly sliced
- 1 tbsp (15 ml) toasted sesame oil
- 3 cups (750 ml) water
- 2 tbsp (30 ml) soy sauce
- 1 cup (250 ml) unsweetened soy beverage (See note)
- 2 tbsp (30 ml) miso
- 1/2 tsp (2.5 ml) sambal oelek, or more to taste
- 1/2 lb (225 g) soba noodles
- 1 lb (450 g) medium-firm tofu, cut into 4 large cubes, then each cube sliced
- 2 green onions, thinly sliced
- 2 tbsp roasted black and white sesame seeds
Instructions
- In a pot over medium-high heat, cook the mushrooms in the sesame oil until golden. Pour in the water and soy sauce. Bring to a boil. Simmer over low heat for 10 minutes.
- Add the soy beverage, miso and sambal oelek. Mix well to dilute the miso.
- Meanwhile, in a pot of salted boiling water, cook the soba noodles until al dente, about 3 minutes. Drain and lightly oil the noodles.
- Divide the noodles and tofu among four bowls. Pour in the very hot broth and the mushrooms. Garnish with the green onions and sesame seeds.
Tofu, Soba Noodle and Soy Soup