Japanese tofu noodle soup
Dark sesame oil
2 tsp, Asian
Lite firm tofu
15 oz, or regular, drained and cut into 1⁄2-inch cubes
2 medium clove(s), chopped
2 tsp, fresh, peeled and grated
¼ tsp, Chinese
6 cup(s), low-sodium
2 Tbsp, paste
2 medium, thinly sliced on the diagonal
Uncooked soba noodles
Cooked green cabbage
3 cup(s), shredded, finely shredded
¼ pound(s), brown, sliced
2 Tbsp, (optional)
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the tofu and cook, tossing frequently, until lightly browned on all sides, about 7 minutes. With a draining spoon, transfer the tofu to a plate and set aside.
- Lower the heat to medium under the same Dutch oven. Add the garlic, ginger, and five-spice powder. Cook, stirring frequently, until fragrant, 1–2 minutes. Add about 1⁄2 cup of the broth and the miso paste; bring to a boil, stirring constantly to blend in the miso paste. Add the remaining 51⁄2 cups broth and the carrots; return to a boil.
- Stir in the soba noodles; return to a boil and cook rapidly until the noodles and carrots are almost tender, about 5 minutes.
- Add the cabbage, mushrooms, sake, and tofu; return to a boil. Reduce the heat and simmer until the vegetables are softened, about 4 minutes. Yields 1 1/3 cups per serving.