Soba And Tofu In Ginger and Broth

This is another delicious recipe I tried two times already. This vegan recipe came from my "Body and Soul" magazine. It has a very gingery flavor, with a slightly spicy taste. You'll also have some left overs too. I found the left overs are even more flavorful, even though it's very good on the same night you make it. I find many soups enhance in flavor when they are stored for more than a day in the refrigerator.

Ingredients;

1 bunch of scallions (6 scallions), whites and greens separated, greens cut into 2 inch lengths and thinly sliced lengthwise

1 ounce ginger, peeled and sliced

2 garlic cloves smashed

Canola oil, for the grill pan

1 package extra firm tofu, drained and pressed

Course sea salt and ground black pepper

2 teaspoons soy sauce, plus more for seasoning

6 oz soba noodles

1 bunch baby bok choy, trimmed and sliced thinly

4 oz snow peas

1 red serrano chile, thinly sliced crosswise

1 tsp fresh sesame seeds, for garnish

In a medium sauce pan, combine scallion whites, ginger, garlic and 8 cups of water; bring to a boil. Cover and simmer for about 25 minutes.

Meanwhile, heat a grill pan over medium high heat; lightly oil the pan. Slice tofu in half; season with salt and pepper. Add tofu to grill and cook, turning all sides, about 15 minutes. Remove from pan and cool. cut into small cubes.

Strain aromatics from the broth with a slotted spoon.; discard solids.

Bring broth to a boil; add soy sauce and soba. Cook soba 1 minute until dente. Add bok choy, snow peas, and chile. Cook until veggies are tender-crisp. Add more soy sauce if desired. To serve, place noodles in bowl with broth; top with tofu, scallion greens, and sesame seeds.