Here is another soba recipe from Cooking Light magazine that I tried
recently. We used White Wave baked oriental tofu instead of soft tofu. It
is rather similar to the soba noodle recipe I posted a few days ago. Kathleen
* Exported from MasterCook *
Soba Noodles With Tofu
Recipe By : Cooking Light Magazine, July 2000, page 162
Serving Size : 4 Preparation Time :0:23
Categories : Main Dishes Pasta, Couscous, Etc.
Soyfoods Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces packaged soba -- uncooked
(buckwheat noodles)
1/4 cup low-sodium soy sauce
2 teaspoons sugar
3 tablespoons mirin -- (sweet rice wine)
16 ounces canned fat-free less-sodium broth
1 pound soft tofu
drained and cut into 1/2 inch cubes
1/4 cup nori -- finely chopped
(roasted seaweed - about 1 sheet)
1/4 cup green onions -- thinly sliced
Preparation Time: 15 minutes. Cooking Time: 8 minutes.
Nori - roasted seaweed in paper-thin sheets - is most frequently used to
wrap sushi. Mirin, also called rice wine, is sweet and low in
alcohol. Look for both in Asian markets or large supermarkets.
1. Cook noodles according to package directions, omitting salt and
fat. Drain well.
2. While noodles cook, combine soy sauce, sugar, mirin, and broth in a
medium saucepan, bring to a boil. Pour into a bowl, cover and place in
freezer about 8 minutes to cool slightly.
3. Place 1/4 cup noodles in each of 4 shallow bowls, divide tofu evenly
among bowls. Ladle 1/2 cup broth into each bowl, sprinkle each serving
with 1 tablespoon nori, and 1 tablespoon onions.