Soba and Tofu in Ginger Broth

Prep Time:
35 mins
Total Time:
35 mins

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


  • 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.

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