Soba noodles with smoked tofu

These days, supermarkets are stocking a wider variety of noodles. To make this tempting lunch dish, Japanese soba (hearty noodles made from buckwheat) are simmered in a soy and ginger stock with smoked tofu and an appetising mixture of vegetables.

Soba noodles with smoked tofu


  • 150 g (5 oz) soba (Japanese buckwheat noodles)
  • 1 tablespoon sunflower oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, crushed
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • ½ cup (100 g) fresh or canned baby corn, sliced
  • 1 cup (100 g) sliced shiitake mushrooms
  • 4 cups (1 litre) salt–reduced vegetable stock
  • 2 tablespoons salt–reduced soy sauce
  • ¼ cup (60 ml) dry sherry
  • 2 spring onions (scallions), thinly sliced
  • 1¾ cups (55 g) watercress, chopped
  • 1 cup (90 g) bean sprouts, trimmed
  • 1⅓ cups (250 g) cubed firm smoked tofu


  1. Cook the noodles in a saucepan of boiling water for about 6 minutes, or until al dente.
  2. Drain well and set aside.
  3. Heat the sunflower oil in a separate saucepan.
  4. Add the ginger and garlic, and cook for about 1 minute, stirring often.
  5. Add the capsicum, baby corn and shiitake mushrooms, and cook for 3 minutes, stirring frequently, until the vegetables have softened.
  6. Add the stock, soy sauce, sherry and 3 cups (750 ml) water to the pan and bring to the boil.
  7. Reduce the heat to low and simmer for 3 minutes, then stir in the spring onions, watercress, bean sprouts and tofu, and cook for 1 minute, or until the bean sprouts soften slightly.
  8. Divide the noodles among serving bowls.
  9. Ladle the vegetables and soup over the top and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes


Low Fat No Fat Asian Cooking

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