• 8 oz soba noodles
  • 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


  1. 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.
  2. Divide cooked noodles into four bowls and ladle soup mixture over noodles. Sprinkle cilantro and green onions over each serving.
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