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| Prep Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 (8-ounce) package soba noodles 100% buckwheat
- 2 tablespoons sesame oil toasted
- 1 medium onion cut into thin half moons
- 2 to 3 cloves garlic minced
- 1 large carrot cut into matchsticks
- 5 shiitake mushrooms cut into bite-sized pieces
- 4 cups water
- 1/3 cup tamari gluten-free
- 1/2 pound tofu firm, cut into 1⁄2-inch cubes
- 1 tablespoon ginger freshly grated
- 1 small head bok choy cut into thin ribbons
- 2 onion green, thinly sliced, for garnish
Ingredients
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Instructions
- Cook the noodles according to the directions on the package. Set aside.
- In a 4-quart soup pot over medium heat, heat the oil. Add the onion and garlic and sauté until the onion begins to soften, about 3 minutes. Add the carrot and mushrooms, and sauté 2 to 3 minutes more. Add the water, tamari, tofu, and ginger. Increase the heat to medium high until the mixture begins to simmer. Reduce the heat to low, cover, and simmer for 10 more minutes.
- Add the bok choy to the pot and simmer until the leaves are bright green, 1 to 2 minutes. Serve this dish by placing a handful of noodles in each bowl. Ladle the broth and vegetables over the noodles. Garnish with the green onions.
Recipe Notes
Recipe from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2016).