Ingredients
- 8 ounces any Eden Soba
- 3 Tbsp Eden Black Sesame Oil
or Eden Extra Virgin Olive Oil - 1 pound organic extra firm tofu, cut into 1 inch cubes
- 3 cups button mushrooms or any fresh mushrooms, sliced
- 1 1/2 tsp fresh ginger root, finely minced
- 2 cups vegetable stock or water
- 2 Tbsp Eden Shoyu Soy Sauce
- 1 piece Eden Kombu, 4 inches long
- 1/4 cup scallions, finely chopped
- 1/4 cup Eden Toasted Nori Krinkles
or 4 individual serving packets of Eden Spicy Nori Strips, cut into 1 inch squares
Directions
Cook soba as package directs, rinse, drain and set aside. Place the wakame in a small bowl, cover with cold water and soak 5 minutes. Remove, drain and set aside. Pat the tofu dry with paper towels. Heat the oil in a large skillet over a high flame until hot but not smoking. Add the tofu and stir fry until golden. Remove the tofu and drain on paper towels. Reduce the heat and sauté the mushrooms for 5 to 7 minutes until browned. Return the tofu to the skillet, add the ginger and saute 1 minute. Add the vegetable stock and bring to a boil. Add the kombu and cook 4 minutes. Remove kombu and discard. Reduce the flame to low and add the shoyu. Simmer 2 minutes. Place the soba in individual serving bowls and ladle and equal amount of the tofu, mushrooms and broth over each serving. Garnish with scallions and nori.
Nutritional Information
Per serving - 430 calories, 17 g fat (36% calories from fat), 22 g protein, 48 g carbohydrate, 6 g fiber, 0 mg cholesterol, 612 mg sodium