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Soba and Tofu in Ginger Broth


A little broth goes a long way in this vegetarian Asian noodle dish -- and tofu and buckwheat soba noodles make it a protein powerhouse.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, March 2009


  • 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
  • 1 ounce ginger, peeled and sliced
  • 2 garlic cloves, smashed
  • 2 teaspoons reduced-sodium soy sauce, plus more for seasoning
  • 1 tablespoon rice vinegar
  • Canola oil, for grill pan
  • 1 package (14 ounces) extra-firm tofu, drained and pressed
  • Coarse salt and freshly ground pepper
  • 6 ounces soba noodles
  • 1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
  • 4 ounces snow peas, trimmed, halved on the bias
  • 1 red serrano chile, thinly sliced crosswise
  • 1 teaspoon black sesame seeds, for garnish


  1. In a medium saucepan, combine scallion whites, ginger, garlic, soy sauce, rice vinegar, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until broth is flavorful, about 10 minutes.

  2. Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.

  3. Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba according to package directions. About 1 minute before the end of cooking, add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.

Cook's Notes

Store black sesame seeds, available in most supermarkets and Asian grocery stores, in the refrigerator. They have a high oil content and could go rancid if stored improperly.

Reviews Add a comment

  • lizbeth9
    6 FEB, 2011
    I agree with Saradara. I added about 4 tablespoons of miso paste, which helped a lot.
  • saradara
    23 NOV, 2010
    90% of what I cook comes from wholeliving/body soul, so I really do love your recipes. This one is quite mediocre though. The aromatic broth never becomes flavorful as described--it's just watery and really needs something. I tried doctoring it with rice vinegar, sesame oil, even fish sauce and in the end pomegranate molasses (-: Veggies, soba and tofu were fine, but without flavor in the broth, it can only count as nutrition, not a flavorful meal.
  • Trizia
    28 JAN, 2010
    Thank you annetteart, please list nutritional information