NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra-firm tofu

0.5 oz Soba noodles

1 large Egg

0.25 cup Shelled edamame

2 cup Vegetable broth

1 tbsp Miso paste

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 tbsp Green onions

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

• 2

  Bring a small pot of water to a boil and cook the soba noodles until tender; drain and rinse with cold water to prevent sticking.

• 3

  In the same pot, soft-boil the egg for 6.5 minutes, then immediately transfer to an ice bath before peeling and halving.

• 4

  Heat the toasted sesame oil in a large saucepan over medium-high heat and sear the tofu cubes until the edges are golden and crisp.

• 5

  Add the minced garlic, ginger, and shiitake mushrooms to the pan, sautéing for 3 minutes until the mushrooms have softened.

• 6

  Pour in the vegetable broth and tamari, then whisk in the miso paste until completely smooth and bring to a gentle simmer.

• 7

  Stir in the chopped bok choy and edamame, cooking for 2 minutes until the greens are tender and bright.

• 8

  Place the cooked noodles into a deep bowl, ladle the hot broth and tofu mixture over them, and top with the halved egg, green onions, and red pepper flakes.