I‘m back from California with a wealth of health information, care of my BFF in SF, who is becoming a whole foods nutrition consultant (so left coast, right?) and loads of ideas for eating well and practicing balanced meals all summer. While my partner can subsist on fried chicken and frozen burritos, I am made of slower metabolic stock, and must force myself to consume more vegetables more often, so I am not unfortunately mistaken for a plow-pulling farm hand during shorts season.
Meanwhile, a knock at the back door. Slowly, the knob turns and the door opens on Malcolm, styrofoam box in hand. Within the small walls of this landfilling material is a handheld burger dripping with cheese. Needless to say I ate it with relish and great vehemence, after just moments ago finishing my wholesome and delicious vegetarian lunch. Needless to say, more will be revealed tomorrow regarding the beefy temptress. Needless to say, I am redoubling my efforts and commitment to eating more mindfully, starting now. Now. This will help.
Soba Noodle Soup
Ingredients:
- half a package of extra firm tofu, cubed into domino-sized pieces
- 1 tablespoon grapeseed oil
- 2 cloves of garlic, sliced very thinly
- 3 green onions, also sliced thinly (some reserved for garnish)
- 1 serrano chile pepper, sliced thinly (a little bit of this saved for garnish also)
- a box of baby bella mushrooms, sliced
- a handful of baby carrots, quartered lengthwise
- 1/3 of a package of soba noodles, cooked according to directions (3 minutes, max) drained and rinsed
- 1 box organic vegetable broth
- salt and red pepper flakes
- sprig of Thai basil
Method:
In a soup pot, heat oil on medium-high, then add tofu, garlic, scallions, mushrooms, serrano pepper, and salt, saute until soft. Pour in broth, add carrots (and any other veggies you might have in the fridge ) bring to a boil, then reduce heat, cooking after that for fifteen minutes. Combine noodles and soup, garnish with scallions, pepper, basil, and serve, ideally without a side of cheeseburger. Feel cleansed and sanctimonious, momentarily.
About the Author: Jillian Bedell
Jillian grew up in Connecticut, went to university in Boston, college in New Haven, did some post-grad soul searching in New York, exiled herself to Mexico, married her longtime sweetheart, and lived in a house on the ocean. She suspected Maine might be the perfect place to raise a family, so she came back home to New England two years ago. Now a mom to Violet Maeve and living in Rockland, where she hopes to settle for a good, long while, Jillian reads, writes, walks, and practices Nia, when not watching Malcolm photograph sandwiches.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
{ 8 comments… read them below or add one }
Japanese soba with an asian touch, it looks appetising!
I love your blog, and found it via photograzing on seriouseats. Beautifully done!
You know, you could add some lean meat in this to help take care of your meat cravings, and it helps give you the vitamin B12 that you need. (Unless you take supplements, it’s the only way to get this vitamin in your diet) Add some lean thinly sliced pork or chicken and it would still be a delicious, light, and healthy soup!
I’m going to have to try this with the pork suggestion–that sounds so delightful.
Oh yum, this looks super delicious. And so pretty!
There is more than one size package of soba noodles, so when you say “1/3 of a package of soba noodles” how much do you actually mean?
silly me! The package I used was…9.5 oz.
Thanks – I’m looking forward to trying this.
Of all the things we’ve tasted while living in Okinawa, Soba is definitely one we’ll take with us. It’s so gosh darn delicious!
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