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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (8-ounce) package soba (buckwheat noodles), uncooked |
1/4 cup low-sodium soy sauce |
2 teaspoons sugar |
3 tablespoons mirin (sweet rice wine) |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 pound soft tofu, drained and cut into 1/2-inch cubes |
1/4 cup finely chopped nori (roasted seaweed; about 1 sheet) |
1/4 cup thinly sliced green onions |
2 teaspoons toasted sesame seeds |
Directions:
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 3/4 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, 1 tablespoon onions, and 1/2 teaspoon sesame seeds.
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