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Soba Noodle Vegetable Soup

Soba Noodle Vegetable Soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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Servings

Ingredients

  • 3 tablespoons EDEN sesame oil divided
  • 1 16 oz. block firm tofu, drained* and cut into 1 inch cubes
  • 2 teaspoons EDEN shoyu plus two tablespoons shoyu divided
  • ½ teaspoon white pepper
  • 4 large rainbow carrots about 9.8 oz, sliced
  • 1 tablespoon minced garlic
  • 8 ounces shiitake mushrooms sliced
  • 8 cups organic vegetable broth
  • 4 ounces EDEN organic soba noodles
  • 1 cup fresh snow peas
  • 1 tablespoon chili sauce
  • 1 tablespoon dark brown sugar

Instructions

  • Sauteé 2 tablespoons sesame oil over medium high heat in a large, nonstick pot. Add tofu, 1 teaspoon shoye, and ½ teaspoon white pepper. Gently stir and cook until the tofu is toasted and lightly browned on all sides. Remove tofu with a slotted spoon to paper towel-lined plate.
  • Add one more tablespoon sesame oil, sliced carrots, and mushrooms, stirring frequently, scraping up any leftover tofu bits, for about five minutes, or until the vegetables are softened.
  • Add chopped garlic and saute for about two minutes more.
  • Add vegetable broth, and bring to a boil.
  • Once boiling, add the noodles and boil for 8 minutes more.
  • Return heat to low and add toasted tofu, snow peas, chili sauce, dark brown sugar, and 2 tablespoons plus 1 teaspoon shoyu. Cook until heated through and serve immediately!
  • *The best way to drain tofu is to place the tofu block on a paper-towel lined plate. Put an additional layer of paper towels on top of the block, then place a heavy skillet on top of the paper towels. Let drain for 15 minutes.