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

Instructions

Cook noodles according to package directions, omitting salt and fat. Drain well.
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.
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

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