Spicy Green Soup
with Lemon Soba Noodles & Crispy TofuGET RECIPES DELIVERED
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- 1 oz fresh ginger
- 3 garlic cloves
- 2 serrano peppers
- 1 lemon
- 3 scallions
- ½ oz fresh cilantro
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 7 oz soba noodles
- 2 tbsp white miso paste
- 2 tsp French mustard & herb blend
- 2 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy, wheatNutrition
- Large pot
- Small saucepan
- Large nonstick skillet
Prepare the produce
Bring a large pot of salted water to a boil for the soba noodles. Peel and mince the ginger and garlic. Trim and roughly chop the serrano peppers. Halve the lemon. Thinly slice the scallions, keeping the whites and greens separate. Mince the cilantro leaves and stems. Drain the tofu, pat dry with paper towels, and cut into ½ inch cubes.
Cook the noodles
Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, about 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Return the cooked noodles to the pot, off the heat, and toss with just 2 tbsp lemon juice and a pinch of salt.
Cook the aromatics
Place a small saucepan over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the minced ginger, garlic, serrano pepper, and scallion whites. Cook until fragrant, about 2 to 3 minutes.
Blend the soup
Carefully transfer the cooked aromatics to a blender along with just half the scallion greens, minced cilantro leaves and stems, white miso paste, and 2 cups water. Blend until smooth. Transfer the spicy green soup back to the saucepan and bring to a simmer over medium heat.
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the cubed tofu, French mustard and herb blend, and a pinch of salt and pepper. Cook, tossing occasionally, until browned in places, about 3 to 4 minutes.
Divide the spicy green soup between shallow bowls. Top with lemon soba noodles and crispy tofu. Sprinkle with remaining scallion greens. Soup’s on!