NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken thigh

6 oz firm tofu

2 oz 100% buckwheat soba noodles

4 cup chicken broth

1 tsp sesame oil

1 tbsp fresh ginger

2 cloves garlic

0.5 cup carrots

0.5 cup broccoli florets

0.5 cup cabbage

2 whole green onions

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken thighs dry and cut into bite-sized pieces; drain and cube the firm tofu into small squares.

• 2

  Heat the sesame oil in a large pot over medium heat and brown the chicken pieces for about 5 minutes until golden.

• 3

  Add the minced ginger and garlic to the pot, sautéing for 1 minute until the aromatics are fragrant.

• 4

  Pour in the chicken broth and tamari, bringing the liquid to a gentle boil.

• 5

  Add the sliced carrots, broccoli florets, and shredded cabbage to the pot, then simmer for 6 minutes until the vegetables are tender-crisp.

• 6

  Stir in the cubed tofu and the buckwheat soba noodles, cooking for an additional 4 to 5 minutes until the noodles are soft.

• 7

  Season the soup with sea salt and black pepper, then garnish with thinly sliced green onions before serving hot.