12 oz light firm tofu, drained and cut into 1/2-inch cubes
4 cups low-sodium vegetable broth
2 cups snow peas, ends trimmed
8 oz mushrooms, sliced
2 carrots, julienned
2 tbsp low-sodium soy sauce
½ jalapeño pepper, seeded and minced
2 tsp minced fresh ginger
2 tbsp chopped fresh cilantro
2 green onions, sliced
Bring a large pot of water to a boil and cook soba noodles according to package directions. Meanwhile, in another large pot, bring tofu, vegetable broth, snow peas, mushrooms, carrots, soy sauce, jalapeño and ginger to a boil; reduce heat and simmer 5-7 minutes or until vegetables are soft.
Divide cooked noodles into four bowls and ladle soup mixture over noodles. Sprinkle cilantro and green onions over each serving.