NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

1 oz Soba noodles

0.5 cup Shelled edamame

2 cup Low-sodium vegetable broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes and season with the sea salt and black pepper.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.

• 3

  In a medium pot, bring the vegetable broth, grated ginger, minced garlic, and tamari to a gentle simmer.

• 4

  Add the dry soba noodles and sliced shiitake mushrooms to the broth, cooking for 4-5 minutes until the noodles are tender.

• 5

  Stir in the chopped baby bok choy and shelled edamame during the last 2 minutes of simmering until the greens are bright and wilted.

• 6

  Divide the noodle soup into a large bowl, top with the crispy tofu, and drizzle with the toasted sesame oil before serving.