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Teriyaki noodles recipe
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Teriyaki-Style Noodles with Tofu

This rich, Japanese-style broth, flavored with vibrant fresh herbs, ginger, and garlic, peps up firm tofu and long strands of earthy buckwheat noodles.
Course Main Course
Cuisine Asian, Japanese
Servings 2

Ingredients

  • 5 ounces soba Japanese buckwheat noodles
  • 2 cups mixed vegetables asparagus tips, broccoli, carrots, cauliflower, or green beans
  • ⅓  cup reduced-sodium soy sauce
  • 1 ¼  cups vegetable broth
  • 4 Tbsp. rice wine or dry sherry sake or mirin
  • 10 ounces firm light tofu diced
  • 2 spring onions chopped
  • 1 fresh red chili seeded and chopped
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 large garlic clove crushed
  • ½  teaspoon grated fresh ginger

Instructions

  1. Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes.
  2. Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking.
  3. Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low. Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.
  4. Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients.

  5. Recipe Variation: Replace the tofu with 8 ounces peeled, cooked shrimp or diced, cooked chicken or turkey (without the skin).

Recipe Notes

Recipe courtesy of Reader’s Digest