Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
Recipe type: Soup
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
  • 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
  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