Kitsune Soba: It's Easier Than You Think, and Delicious Too!


My good friend Amber posted this recipe last week and after taking a peek at it and realizing that I had everything I needed to make it in the house already, I went for it! Anything to avoid another trip to the grocery, am I right?!

While this isn't a "traditional" kitsune recipe, it's quick, easy and damn good! Just make the simple yet flavorful broth, boil the soba noodles, fry the tofu and the rest is up to you! Whatever veggies you have that you think would be good in soup, toss 'em in! I had carrots, green onions, baby bok choy, broccolini and straw mushrooms, which was just perfect!

For the tofu I used Herbavoracious' recipe for perfectly fried tofu. Works every time!

Serves 2


Ingredients:

Peanut Oil for frying
1 Package Organic Soba Noodles
1/2 Block Organic Extra Firm Tofu, sliced thinly
1 Small Carrot, peeled and sliced paper thin (I used my Spiralizer...which I LOVE! Makes everything look fancy)
Whatever greens you like (bok choy, kale, broccoli, etc.), steamed
Optional ideas: Sliced radish, mushrooms, snow peas, cabbage
Sriracha (optional)
Sesame seeds


Broth
2 Tbs to 1/4 Cup Low Sodium Tamari (I used the whole 1/4 Cup)
1 Cup Water (more if you like more broth)
1 Tbs (or capful) Rice Vinegar
1 Tbs Sugar, Agave or Maple Syrup
1/2 Vegan Bullion Cube or a tsp. Better Than Bullion No-Chicken or Veggie soup base (my preference)
1 Inch Fresh Organic Ginger Root, peeled and sliced thinly

Boil salted water for the tofu. Once boiling, add sliced tofu, turn off and let soak for 15 minutes.

Add all the broth ingredients to a small pot and bring to a boil. Once it boils, turn off the heat and place a lid on the broth while preparing the rest of the meal. This allows all the gingery goodness to steep into the broth.

Once tofu is finished, carefully remove from the salted water and place all pieces on an absorbent towel and carefully blot until you get it as dry as you can. Save water for soba noodles and place the pot back on to boil.


Meanwhile, heat a cast iron or non-stick pan with peanut oil, just enough to cover the bottom of the pan. Fry the tofu slices for several minutes on both sides until golden brown and very crispy. Cut into small strips when they've cooled down a bit.

I love the way soba noodles look when they cook! 

Once the water is boiling, add noodles and cook to package directions or until noodles are tender. My noodles were done in only 4 minutes, but the package said 6-7 minutes, so check them early to avoid over cooking.

Drain the noodles and rinse with cold water. Place the noodles in bowls and pour the hot broth over them, straining out the ginger pieces with a sieve. Top with the fried tofu, sliced, as well as your vegetables and greens. Garnish with sesame seeds and Sriracha, if using.

This is really easy to make in advance and looks pretty too! Will definitely impress with both it's taste and looks. Definitely going into heavy rotation in my house! Enjoy! 






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