Asian Soba Noodle Soup


  • 14 ounces firm tofu,

    Asian Soba Noodle Soup

    Asian Soba Noodle Soup

  • 2 teaspoons sesame oil
  • 2 tablespoons grated fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces fresh mushroom, shitake mushroom work great with this
  • 1 tablespoon honey
  • 4 cups vegetable broth,
  • 2 cups water
  • 1/4 cup Braggs Amino Acids
  • 2 teaspoons chile-garlic sauce, or to taste
  • 4oz baby spinach
  • 4-5 ounces Soba Noodles
  • 1/2 cup chopped fresh cilantro


  1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
  2. Heat oil in a large pot over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute
  3. Add mushrooms and cook until slightly soft, 2 to 3 minutes
  4. Stir in honey, vegetable stock, water, Bragg Amino Acids and chile-garlic sauce; bring to a simmer
  5. Add tofu and soba noodles. Bring to simmer until noodles are cooked through. Add spiach and allow to wilt, 1-2 minutes. Remove from the heat and stir in cilantro.

Time: 30 minutes

Serves 6


Photo Credit: Matthew Oliver

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