NUTRITION

SERVINGS

INGREDIENTS

0.75 oz soba noodles

8 oz extra firm tofu

0.5 cup shelled edamame

1 large egg

1.5 cup vegetable broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp tamari

0.5 tbsp gochujang

0.5 tsp sesame oil

1 tsp ginger

1 clove garlic

1 tbsp scallions

0.5 whole lime

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath.

• 2

  Cook the soba noodles according to package directions, drain, and set aside.

• 3

  Press the tofu to remove excess moisture, cut into cubes, and sear in a pan with half the sesame oil until golden.

• 4

  In a medium pot, sauté the minced garlic, ginger, and sliced mushrooms in the remaining sesame oil until fragrant.

• 5

  Stir in the vegetable broth, tamari, and gochujang, bringing the mixture to a gentle simmer.

• 6

  Add the baby bok choy and edamame to the broth, cooking for 3 minutes until the greens are tender.

• 7

  Divide the noodles and broth into a bowl, then top with the seared tofu, halved egg, scallions, and a squeeze of lime.