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

Source: Body+Soul, March 2009
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
26
  • lizbeth9
    6 FEB, 2011
    I agree with Saradara. I added about 4 tablespoons of miso paste, which helped a lot.
    Reply
  • 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.
    Reply
  • Trizia
    28 JAN, 2010
    Thank you annetteart, please list nutritional information
    Reply

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