Tonight look to Asia for a meal that is quick, delicious, healthy, and filling. The secret to this noodle dish is a simple homemade broth infused with garlic, ginger, and scallions. The noodles are cooked in the fragrant mixture that is enhanced with several teaspoons of salty soy sauce. The ingredient list calls for bok choy, snow peas, and serrano chiles, but feel free to incorporate your favorite vegetables. Get the recipe now.
- 1 bunch scallions (6 scallions), whites and greens separated, greens cut into 2-inch lengths and thinly sliced lengthwise
- 1 ounce ginger, peeled and sliced
- 2 garlic cloves, smashed
- Canola oil, for grill pan
- 1 package (14 ounces) extra-firm tofu, drained and pressed
- Coarse salt and freshly ground pepper
- 2 teaspoons reduced-sodium soy sauce, plus more for seasoning
- 6 ounces soba noodles
- 1 head baby bok choy (4 ounces), trimmed, thinly sliced on bias
- 4 ounces snow peas, trimmed, halved on the bias
- 1 red serrano chile, thinly sliced crosswise
- 1 teaspoon black sesame seeds, for garnish
- In a medium saucepan, combine scallion whites, ginger, garlic, and 8 cups water; bring to a boil. Cover and reduce to a simmer. Cook until flavorful, about 25 minutes.
- Meanwhile, heat a grill pan over medium-high; lightly oil. Slice tofu in half; season with salt and pepper. Add tofu pieces to hot pan and cook, turning to grill all sides, about 15 minutes total. Remove from pan; once cool enough to handle, cut into small cubes.
- Strain aromatics from broth with a slotted spoon; discard solids. Bring broth to a boil; add soy sauce and soba. Cook soba until 1 minute before al dente.
- Add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce, if desired.
- To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.
- Main Dishes, Tofu
- Other Asian