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Buckwheat Soba Soup with Crispy Tofu and Vegetables Recipe

Buckwheat Soba Soup with Crispy Tofu and Vegetables recipe


This is a warm, yummy soup with noodles, tofu, and veggies. It has mushrooms, peas, and a special taste from ginger. You cook it all in one pot and it's ready in 30 minutes. It's good for dinner and makes you feel cozy.


1.5 liters vegetable broth
300 grams shiitake mushrooms
1 cup frozen peas
1 (400 g) package firm tofu
1 tablespoon grated ginger
1 bunch green onions
200 grams soba noodles
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon sesame seeds


Wrap the tofu in a clean towel and press with a heavy object for 10 minutes to remove excess water. Then, cut into 1-inch cubes.
Wash and slice the shiitake mushrooms. Grate the ginger. Slice the green onions, keeping the white and green parts separate.
Heat olive oil in a large pot over medium heat. Add the white parts of the green onions, grated ginger, and shiitake mushrooms. Cook for about 5 minutes until the mushrooms are soft.
Pour in the vegetable broth and bring to a boil. Add the soba noodles and cook according to the package instructions, usually about 4 minutes.
Add the tofu cubes, frozen peas, and soy sauce to the pot. Reduce heat and simmer for another 5 minutes.
Serve the soup hot, garnished with the green parts of the onions and a sprinkle of sesame seeds.

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