Vegan Tofu Soba Noodle Soup

Name: Vegan Tofu Soba Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 200 g/ 7 oz tofu; 2 tablespoons vegetable oil; 1 organic lime or lemon; some chili flakes; 1 small onion; 2 medium carrots; 700 ml/ 24 fl.oz/ 3 cups vegetable broth; 1 handful chopped kale; 75 g/ 2.6 oz soba noodles; 3 tablespoons White miso paste; 2 garlic cloves; 2-3 green onions; fine sea salt and freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 servings
Calories
385 kcal
Course
Soup
Cuisine
Asian

Vegan Tofu Soba Noodle Soup

Freya Patterson

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Quick, vegan soba noodle soup with tofu, kale, and carrots to keep you warm on a rainy day

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Ingredients

Servings

200 g/ 7 oz tofu
2 tablespoons vegetable oil divided
1 organic lime or lemon
some chili flakes to taste
1 small onion
2 medium carrots chopped
700 ml/ 24 fl.oz/ 3 cups vegetable broth
1 handful chopped kale chopped
75 g/ 2.6 oz soba noodles
3 tablespoons White miso paste
2 garlic cloves
2-3 green onions
fine sea salt and freshly ground black pepper

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Instructions

Dry the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper, and some chili flakes. Heat 1 tablespoon of the oil and fry the tofu until golden brown all over. Sprinkle with some lime zest.
Heat the remaining oil in a saucepan. Cook the chopped onion until translucent.
Add the chopped carrots and stir to coat with the oil. Continue cooking until the carrots soften slightly, about 3-4 minutes.
Add the vegetable broth and the chopped kale, bring to a boil and simmer until the carrots and kale are soft.
In the meantime, cook the soba noodles according to the packet's instructions.
Place the miso into a small bowl and ladle in some of the hot soup (only liquid). Whisk well until smooth. Pour this mixture into the soup and adjust the taste of the soup with salt and lots of pepper.
Microplane the garlic cloves into 2 serving bowls. Divide the finely chopped green onions, noodles, and tofu between the bowl. Ladle the soup with the vegetables over them and mix gently. Serve with lime wedges.

Nutrition Information

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Serving 1/2 of the soup Calories 385kcal (19%) Carbohydrates 38g (13%) Protein 19g (38%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 17g Sodium 2156mg (90%) Fiber 8g (32%) Sugar 10g (20%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 385 kcal

% Daily Value*

Serving	1/2 of the soup
Calories	385kcal	19%
Carbohydrates	38g	13%
Protein	19g	38%
Fat	21g	32%
Saturated Fat	2g	10%
Polyunsaturated Fat	17g	100%
Sodium	2156mg	90%
Fiber	8g	32%
Sugar	10g	20%