How To Make Japanese Tofu Noodle Bowl
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz of soba noodles
- 1 tbsp of vegetable oil
- 8 oz of firm tofu, sliced
- 1 cup of sliced shiitake mushrooms
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 4 cups of vegetable broth
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1 cup of sliced bok choy
- 1 cup of sliced carrots
- 1 cup of bean sprouts
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
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Cook the soba noodles according to package instructions. Drain and set aside.
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In a large saucepan, heat the vegetable oil over medium heat. Add the tofu slices and cook until golden brown on both sides. Remove from pan and set aside.
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In the same pan, add the shiitake mushrooms, garlic, and ginger. Saute until fragrant and mushrooms are softened.
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Add the vegetable broth, soy sauce, and mirin to the pan. Bring to a boil and reduce heat to low. Simmer for 10 minutes.
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Add the bok choy, carrots, and bean sprouts to the broth. Cook for an additional 5 minutes or until vegetables are tender.
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To serve, divide the cooked soba noodles among 4 bowls. Ladle the broth and vegetables over the noodles. Top with the tofu slices, green onions, and sesame seeds.
Nutrition
- Calories : 318kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1215mg
- Total Carbohydrates : 46g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 15g
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