NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Extra firm tofu

0.5 cup Shelled edamame

0.5 oz Dry soba noodles

0.5 cup Kimchi

1 cup Bok choy

2 cup Vegetable broth

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 tsp Gochugaru

1 tbsp Nutritional yeast

1 tsp Minced ginger

1 clove Garlic

1 stalk Green onion

PREPARATION

• 1

  Boil the soba noodles in a separate pot according to package directions, then drain and set aside.

• 2

  Heat the toasted sesame oil in a medium pot over medium heat and sauté the minced ginger and garlic until fragrant.

• 3

  Add the chopped kimchi and gochugaru to the pot, stirring for 2 minutes to develop a deep, smoky flavor.

• 4

  Pour in the vegetable broth, tamari, and nutritional yeast, bringing the liquid to a gentle simmer.

• 5

  Gently fold in the cubed extra firm tofu and shelled edamame, allowing them to heat through for about 5 minutes.

• 6

  Add the chopped bok choy to the broth and cook for 1 minute until the leaves are just wilted and the stems are tender-crisp.

• 7

  Place the cooked soba noodles into a large bowl, ladle the hot soup and tofu mixture over the top, and garnish with sliced green onions.