Soba Noodles with Tofu

Cooking Light
4 servings


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1 (8-ounce) package soba (buckwheat noodles), uncooked
1/4 cup low-sodium soy sauce
2 teaspoons sugar
3 tablespoons mirin (sweet rice wine)
1 (16-ounce) can fat-free, less-sodium chicken broth
1 pound soft tofu, drained and cut into 1/2-inch cubes
1/4 cup finely chopped nori (roasted seaweed; about 1 sheet)
1/4 cup thinly sliced green onions
2 teaspoons toasted sesame seeds


Cook noodles according to package directions, omitting salt and fat. Drain well.

While noodles cook, combine soy sauce, sugar, mirin, and broth in a medium saucepan; bring to a boil. Pour into a bowl; cover and place in freezer about 8 minutes to cool slightly.

Place 3/4 cup noodles in each of 4 shallow bowls; divide tofu evenly among bowls. Ladle 1/2 cup broth into each bowl; sprinkle each serving with 1 tablespoon nori, 1 tablespoon onions, and 1/2 teaspoon sesame seeds.

Created date

July 2000

Nutritional Information

Calories 322
Caloriesfromfat 13 %
Fat 4.7 g
Satfat 0.7 g
Monofat 0.9 g
Polyfat 2.5 g
Protein 16.9 g
Carbohydrate 47.3 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 3.8 mg
Sodium 811 mg
Calcium 146 mg