NUTRITION

SERVINGS

INGREDIENTS

225 g Extra firm tofu

40 g Soba noodles

75 g Shelled edamame

1 large Egg

500 ml Vegetable broth

15 ml Tamari

5 ml Toasted sesame oil

50 g Shiitake mushrooms

100 g Baby bok choy

5 g Fresh ginger

1 clove Garlic

1 g Sea salt

0.5 g Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 6.5 minutes before transferring to an ice bath to cool.

• 2

  Cook the soba noodles in boiling water according to package directions, then drain and rinse with cold water to prevent sticking.

• 3

  Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 2cm cubes.

• 4

  Heat half of the sesame oil in a pan over medium-high heat and sear the tofu cubes until golden brown on all sides, seasoning with a pinch of salt.

• 5

  In a medium pot, heat the remaining sesame oil and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms for 3 minutes.

• 6

  Pour in the vegetable broth and tamari, bringing the liquid to a gentle simmer for 5 minutes.

• 7

  Add the baby bok choy and edamame to the broth and cook for 2 minutes until the greens are tender and bright.

• 8

  Divide the noodles into a large bowl, pour the hot broth and vegetables over them, and top with the seared tofu and the peeled, halved jammy egg.