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yakisoba

30 Nov

This soup exceeded my expectations.  With tofu and buckwheat noodles, I expected it to be a healthy soup with lots of good vegetables.  What I didn’t expect was the fantastic flavor!  The broth had just the right amount of ginger, garlic, and sesame oil.

Yakisoba (Bok Choy and Buckwheat Noodles in Seasoned Broth)

  • 8 oz. soba noodles
  • 2 Tbsp. toasted sesame oil
  • 1 onion, cut into thin half-moons
  • 3 cloves garlic, minced
  • 1 carrot, cut into matchsticks
  • 7 shiitake mushrooms, cut into bite-size pieces
  • 4 cups water or vegetable stock
  • 1/3 cup tamari
  • 1/2 lb. firm tofu, cut into 1/2 inch cubes
  • 1 Tbsp. freshly grated ginger
  • 2 cups chopped bok choy
  • 2 scallions, cut into thin slices, for garnish

Prepare soba noodles according to package directions.  Drain and set aside.

Heat sesame oil in a 4 quart pot.  Add onion and garlic; saute over medium heat until onion begins to soften.  Add carrot and mushroom pieces; saute a few minutes more.  Add water, tamari, tofu, and ginger.  Bring heat up until mixture begins to simmer.  Cover and let simmer for 10 minutes.  Add bok choy and simmer until leaves are bright green.

Serve the dish by placing 1/4 of the noodles in each serving bowl.  Ladle broth and vegetables over the noodles.  Garnish with scallions.

Recipe adapted slightly from Feeding the Whole Family by Cynthia Lair.

Using the Weight Watcher’s Recipe Builder, each serving has 9 PointsPlus.

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1 Comment

Posted by on November 30, 2011 in points plus, soups, vegetarian

 

Tags: ,

One response to “yakisoba

  1. Beth Aversa

    October 13, 2012 at 6:50 pm

    We just had this again tonight. It’s such a wonderful soup, with rich flavors. It goes so well on a windy, rainy night.

     

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