Tuesday, February 12, 2013

Soba Noodle Soup

While out wandering one of the old bookstores in town, I came across this new Martha Stewart cookbook. I had good experiences with my other Martha book, so I figured this one would be worth a shot as well. If I'm honest, I mostly like that her cookbooks have a photo of every recipe, but it's also nice that they tend to be easy and delicious!

I saw a recipe in the cookbook for soba and tofu in ginger broth, it looked delicious. I'm a huge fan of miso soup, and while this isn't that, it does taste very similar. It's comforting and wholesome though not at all heavy, and just plain delicious for a cold night.

I adapted the recipe for what we had and it turned out wonderfully, we'll be making this again for sure. Along with the tasty cream cheese puffs! :-)


Soba Noodle Soup
Adapted from Martha Stewart Kitchen's: Meatless 

1 onion, quartered
1, 3 inch piece ginger, peeled and thinly sliced
2 garlic cloves, smashed
1/4 cup soy sauce
1 TBS rice vinegar
1/2 block firm tofu, drained and pressed,
6-8 ounces soba noodles
1 head baby bok choy, thinly sliced
1 bell pepper, sliced thinly and roughly chopped
1 handful kale, finely chopped
1 jalepeno, ribbed and diced
8 cups water

In large pot, combine onion, ginger, garlic, soy sauce, vinegar, and water. Bring to a boil and then reduce to a simmer covered. Allow to simmer about 15 minutes.

Meanwhile, slice the tofu into thin strips, then season with salt/pepper and saute or grill until lightly browned. Once cool enough to handle, dice into smaller pieces.

Once the broth has cooked, remove the solids with a slotted spoon. Then add the soba noodles to the broth, and cook until tender. Just before they finish, add the vegetables and tofu to the broth and cook another couple minutes until the veggies are cooked, but still slightly crisp. Enjoy!