Japanese Noodles and Tofu in Ginger Broth

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Japanese Noodles and Tofu in Ginger Broth

 

8 ounces soba noodles

6 cups lower-sodium chicken broth

8, 1/8 inch thick slices fresh ginger

1 teaspoon soy sauce

1 teaspoon sesame oil

16 ounces firm tofu, cut into 1 inch chunks

1 cup thinly sliced shiitake mushrooms

1/4 cup chopped scallions

1/2 cup thinly sliced red radishes

1 cup watercress leaves

 

Bring a large pot of salted water to a boil. Add the soba and cook according to

package directions; drain and set aside.

Meanwhile, in a medium saucepan over medium-high heat, combine the broth,

ginger, soy sauce and sesame oil. Bring mixture to a boil, cover and reduce heat

to medium-low and simmer 5 minutes. Add the tofu and mushrooms, cover saucepan

and cook another 5 minutes. Stir in the scallions and radishes and remove from

the heat.

Place 1/4 of the noodles in each of 4 bowls. Add 1/4 of the watercress, then

ladle the broth over the noodles, taking care to distribute the tofu, ginger and

scallions equally among the 4 bowls. Makes 4 servings.

Calories 353, Fat 6 g, Fiber 4 g.