Noodle Soup with Tofu, Mushrooms and Parsley
Posted by Alex Mosleys
Vegetable Broth, Red Pepper Flakes, Mushrooms, Soy Sauce, Parsley, Firm Tofu, Sesame Oil, Soba Noodles, Cloves Garlic
Effortlessly Shred and Press Tofu with this Steel Mold
Noodle Soup with Tofu, Mushrooms and Parsley Recipe
The tofu and mushrooms add protein to this noodle soup, and the soba noodles make it a filling and comforting meal. The fresh parsley gives the soup a bright and herbaceous flavor.
Ingredients
- 4 cups vegetable broth
- 1/4 tsp red pepper flakes
- 1 cup sliced mushrooms
- 1 tbsp soy sauce
- 1/4 cup chopped fresh parsley
- 1/2 cup diced firm tofu
- 1 teaspoon sesame oil
- soba noodles, 8 oz
- 2 cloves garlic, minced
Time Needed
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Instructions
- Soba noodles should be cooked according to package directions.
- Set aside after draining.
- Bring vegetable broth to a boil in a large pot.
- To the pot, add the mushrooms, tofu, garlic, soy sauce, sesame oil, and red pepper flakes.
- Simmer for 10 minutes on low heat.
- Divide the cooked soba noodles among the bowls.
- Serve the hot soup over the noodles.
- Serve garnished with fresh parsley.
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