<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>8 oz soba noodles</li>
<li>12 oz light firm tofu, drained and cut into 1/2-inch cubes</li>
<li>4 cups low-sodium vegetable broth</li>
<li>2 cups snow peas, ends trimmed</li>
<li>8 oz mushrooms, sliced</li>
<li>2 carrots, julienned</li>
<li>2 tbsp low-sodium soy sauce</li>
<li>½ jalapeño pepper, seeded and minced</li>
<li>2 tsp minced fresh ginger</li>
<li>2 tbsp chopped fresh cilantro</li>
<li>2 green onions, sliced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>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.</li>
<li>Divide cooked noodles into four bowls and ladle soup mixture over noodles. Sprinkle cilantro and green onions over each serving.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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