Soba Noodle Soup with Teriyaki Tofu

Serves a Party of 4

I’ve been itching to get this recipe going for weeks now, and finally being settled after moving across the country I was able to make it happen!

This soba noodle soup recipe features fresh ginger, garlic, green onions, carrots, and snow peas sautéed and simmered in avocado oil, coconut aminos, squeezed lemon juice, tahini, vegetable broth, dried thyme, salt and pepper.

For the soba noodles, I was lucky enough to receive some goodies from Lotus Foods including their soba noodles that were absolutely delicious. Soba noodles are very similar to ramen noodles, but are made with buckwheat flour that not only make them a tad bit healthier, but change the texture and flavor of your dish.

To get crazy with it, I also made air fried teriyaki tofu using teriyaki coco aminos from Big Tree Farms. I’ve been wanting to try this flavor for the longest time and am thrilled about how perfectly it went along with this recipe. All I had to do was marinade extra firm tofu with toasted sesame oil, teriyaki coco aminos, and arrowroot flour before air frying them for 20 minutes at 375 degrees.

As for the rest of the toppings, I just boiled a bit of edamame, sliced a radish, and dashed on a bit of chopped green onions and sesame seeds making for one of the coziest dishes I’ve had so far in the new season.

Ingredients:

First prep your veggies starting off with the garlic, ginger, and green onions.

For the green onions, chop off the hairy bits on the white side of the onion and discard.

Chop and mince the white portions of the onions and save the green parts until the end of the recipe.

For the ginger, shave off the skin of the piece of ginger you are using (I usually just use a spoon to do this), then chop and mince it.

For the garlic, smack it around and peel the skin off, then finely mince it.

Heat up a large and deep saucepan on medium heat for a good 5 minutes to ensure it’s good and hot, then toss in the avocado oil, minced green onions, ginger and garlic. Give them a good stir and allow them to cook while you chop the carrots.

Shave and chop your carrots, then add them into the saucepan along with the cup of snow peas.

Next, add in the vegetable broth, coco aminos, tahini, and squeezed lemon juice. Stir it all around, put a lid on the saucepan, and let it simmer until your noodles, edamame, and tofu are ready.

For the noodles, simply add about 5 cups of water to a pot and bring it to a rapid boil. Add in the noodles and stir occasionally for up to 7 minutes or until the noodles are tender.

The edamame just needs to be boiled in a bit of water for 5 minutes or so.

Finally, plate the soup by adding your noodles and the broth followed by the teriyaki tofu(if you decided to make it), edamame, the rest of the green onions (after you chop them), and a few dashes of sesame seeds.

Ingredients for the Teriyaki Tofu:

  • 14oz of Extra Firm Tofu
  • 1/4 Cup of Teriyaki Coco Aminos
  • 2 Tablespoons of Toasted Sesame Oil
  • 2 Teaspoons of Arrowroot Flour

Preheat air fryer to 375 degrees.

Add all ingredients aside from the tofu to a large bowl and give it a good stir.

Using a clean absorbable rag or some paper towels, prep your tofu by gently pressing the tofu to get as much water out as possible.

Chop the tofu into squares or rectangles or whatever shape you please, then drop the pieces into the bowl. I recommend doing it a little at a time to ensure every piece has been equally dipped in the marinade.

When the air fryer is fully preheated, add in the marinaded tofu and bake it for 20 minutes.

At about 10 minutes, go ahead a mix up the tofu to ensure it cooks evenly and gets crispy in all the right places.