Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
Author: 
Recipe type: Soup
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/southwest-soba-noodle-bowl-with-ginger-jalapeno-broth-vegan/