Try this Soba and Tofu in Ginger Broth recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, combine scallion whites, ginger, garlic, soy sauce, rice vinegar, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until flavorful about 10 minutes.
Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half crosswise; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 min total. Remove from pan; once cool enough to handle, cut into small cubes.
Remove solids from broth with a slotted spoon; discard. Bring broth to a boil. Cook soba noodles in the broth until tender according to package directions. About 1 minute before the end of cooking, add bok choy, snow peas, and chile. Cook until vegetables are crisp-tender. Add more soy sauce if desired. To serve, divide noodles and broth among 4 bowls; top with tofu, scallion greens, and sesame seeds.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 290 | ||
Calories from Fat: 61 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1132.8mg | 39 % | |
Potassium 455.7mg | 12 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 41.6g | ||
Protein 20.3g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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