Name: Soba Noodle Soup with Tofu, Edamame, Mushroom, Green Onion & Ginger
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2839 ml chicken or vegetable broth; 1.02 kg cremini mushrooms; 2 cups edamame; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 425 g soba (buckwheat) noodles; soy sauce; toasted sesame oil

Soba Noodle Soup with Tofu, Edamame, Mushroom, Green Onion & GingerSoba Noodle Soup with Tofu, Edamame, Mushroom, Green Onion & Ginger — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

2839 ml chicken or vegetable broth

1.02 kg cremini mushrooms

2 cups edamame

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

425 g soba (buckwheat) noodles

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Thinly slice mushrooms and place in a large bowl.

Peel and mince ginger and garlic; add both to the bowl with the mushrooms.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms, ginger, and garlic; cook, stirring occasionally, until mushrooms are lightly browned, 6-7 minutes.

Meanwhile, cut tofu into ½-inch cubes.

When the mushrooms are done, add broth to the pot and bring to a boil over medium-high heat.

Once the broth is boiling, add tofu, noodles, edamame, and soy sauce; stir to combine the soup. Bring to a simmer over medium heat and continue to cook until noodles are tender and tofu is warmed through, 5 minutes more. Remove from heat.

Meanwhile, trim green onions and cut crosswise into thin pieces; add to the soup and stir to combine.

To serve, divide soup between bowls and enjoy!

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