Ginger-Poached Noodles

This was deelish! I love soba noodles because I love pasta and I feel so much better eating buckwheat pasta than regular ole’ semolina. It was strange boiling the pasta in such a small amount of liquid but it became this thick soupy sauce that tasted delightful. Scooping out all the ginger pieces was quite a task so maybe consider tieing them up in a cheesecloth that you can quickly remove. We do not normally cook too much tofu in my house, but this was  a great tofu dish. It was able to soak up so much of the flavor from the ginger and the broth. Enjoy 🙂


Ginger-Poached Noodles
adapted from 101cookbooks

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli – trimmed
8 ounces dried spinach noodles, soba, or noodles of your choice
1 – 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Turn down the heat and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccoli to the simmering broth. Cook for just a minute, until bright, and remove from pan with slotted spoon. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and remove all the ginger slices. Return the tofu, broccoli and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

Serves 3-4


1 Comment (+add yours?)

  1. Trackback: Asian Cold Noodles With Spicy Almond Dressing « Marisa's Healthy Kitchen

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