I made this last night and it's just about already gone. Just going to have to make it again later this week. I really like vegetable soups and the addition of noodles is always welcome.
Soba Noodle Soup
12 oz silken tofu, thinly sliced
drizzle of olive oil
2 bundles soba noodles
1 broccoli, sliced
8oz mushrooms, cleaned and sliced
1 bunch scallions, whites and greens separated and diced
4 cloves garlic, minced
1 1/2 inch ginger, minced
1/2 teaspoon red pepper flakes
32oz vegetable or chicken broth
juice of 1 lime
2 tablespoons tamari or soy sauce
1 tablespoon sesame oil
s + p
fresh cilantro, chopped, for garnish
In a skillet, heat a drizzle of olive oil and cook tofu until crispy. Set aside.
In a large pot, cook soba noodles as per package instructions, generally 4 minutes in boiling water. Drain, rinse, drain again. Set aside.
In a large pot, of boiling water, blanche broccoli. Cool and drain, set aside.
In a large pot, saute mushrooms, scallion whites, garlic, ginger and red pepper flakes about 7 minutes until soft and fragrant. Use a splash of stock to deglaze the pot then add remaining stock and simmer 20 minutes. Add Broccoli. Add lime juice, tamari and sesame oil. Salt and pepper to taste. (I used a lot of freshly ground black pepper.)
To serve, ladle over soba noodles, garnish with tofu chip, scallion greens and cilantro.