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Soba and Tofu in Ginger Broth

Soba and Tofu in Ginger Broth
Hey there! We're in Chiang Mai, Thailand at the moment, and we've been eating a lot of noodles. Something with noodles and bok choy seemed appropriate for our first easy vegan recipe post while we're in Asia. Bok choy is a cruciferous vegetable so it's chock-full of nutrients and antioxidents. Did you know that just 1 cup (170g) contains 64% of your vitamin K1 RDA? Ginger has lots of health benefits too! Also, it tastes really great, and we didn't have to murder anything. Win-win-win!

Anyway, without further ado, here's the recipe. Hope you like it as much as we do!
Soba and tofu in ginger broth

Prep time
30 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms, Soy


For the broth

  • 3 dried shiitake mushrooms
  • 3 cloves garlic (peeled and smashed)
  • 1 inch ginger (peeled and sliced)
  • 2 tbsps nutritional yeast
  • 1 cup scallion
  • 2 tbsps soy sauce
  • 3 tsps toasted sesame oil
  • 6 cups water

For the noodles

  • 2 heads baby bok choy (trimmed and sliced)
  • 18 oz firm tofu (drained and thickly sliced)
  • 1 tablespoon olive oil
  • 1 red chili (thinly sliced for garnishing)
  • ½ cup shiitake mushrooms (thickly sliced)
  • ½ cup snow peas
  • 8 oz soba noodles
  • 1 tbsp soy sauce


  1. Wash all vegetables. Separate white and green parts of the scallion; reserve the green parts for garnishing.
  2. To make the broth: Boil together white parts of the scallion, ginger, garlic, dry shiitake mushrooms, soy sauce, nutritional yeast and water. Let it simmer for 10 minutes. Strain the mixture and discard solids. Adjust the seasoning and bring it to a boil again.
  3. While simmering the broth, heat up the olive oil in a frying pan. Season the sliced tofu with soy sauce and sauté both sides of the tofu until browned. Set aside.
  4. Once the broth starts boiling, cook the soba noodles in the broth for 3-4 minutes or according to the instructions on packet. About 1 minute before the soba is fully cooked, add in baby bok choy, snow peas and shiitake mushroom.
  5. Pour noodles into individual bowls and garnish with cooked tofu, red chilies and chopped scallions. Drizzle with sesame oil. Serve hot.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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