Soba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.
Active Time
20 mins
Total Time
20 mins
Yield
Serves 4
How to Make It
1. Step
Bring a medium saucepan of water to a boil.
2. Step
Heat 1 tablespoon canola oil in a large saucepan over medium heat. Add sesame oil, ginger, garlic, scallion whites and serrano and cook until fragrant, about 1 minute. Add broth and tamari (or soy sauce) and bring to a boil. Cover and simmer while you prepare vegetables and noodles.
3. Step
Heat the remaining 2 tablespoons canola oil in a large skillet or flat-bottom wok over high heat. Add bok choy and shiitakes and cook, stirring occasionally, until well browned, about 8 minutes. Sprinkle with salt. Remove from heat.
4. Step
Cook noodles in the boiling water according to package directions. Drain and divide among 4 serving bowls. Top with the vegetables and tofu and ladle on the hot broth. Top with scallion greens and garnish with cilantro, if desired.
Ingredients
3 tablespoons canola oil, divided
2 teaspoons toasted sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, grated
4 scallions, sliced, greens and whites separated, divided
1 serrano pepper, thinly sliced
4 cups low-sodium no-chicken broth (see Tip)
2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
2 heads baby bok choy, thinly sliced
5 ounces sliced shiitake mushroom caps
¼ teaspoon salt
8 ounces buckwheat soba or udon noodles
1 (14 ounce) package extra-firm tofu, drained and cut into bite-size cubes
