Print Recipe

Soba Noodles with Tofu

Ingredients

  • 1 (8 ounce) package soba (buckwheat noodles), uncooked
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons granulated sugar
  • 3 tablespoons mirin (sweet rice wine)
  • 1 (16 ounce) can fat-free, low-sodium chicken broth
  • 1 pound soft tofu, drained and cut into 1/2-inch cubes
  • 1/4 cup finely chopped nori (roasted seaweed, about 1 sheet)
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons toasted sesame seeds

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.

Instructions

  1. Cook noodles according to package directions, omitting salt and fat. Drain well.
  2. While noodles cook, combine soy sauce, sugar, mirin, and broth in a medium saucepan; bring to a boil. Pour into a bowl; cover and place in freezer about 8 minutes.
  3. Place 3/4 cup noodles in each of 4 shallow bowls; divide tofu evenly among bowls. Ladle 1/2 cup broth into each bowl; sprinkle each serving with 1 tablespoon nori, 1 tablespoon onions and 1/2 teaspoon sesame seeds.

Nutrition data, per serving: Calories 322 (13 percent from fat); fat 4.7 g (sat 0.7 g, mono 0.9 g, poly 2.5 g); protein 16.9 g; carbohydrates 47.3 g; fiber 3.3 g; cholesterol 0 mg; sodium 811 mg; calcium 146 mg