My F&W
quick save (...)
Gingery Soup with Tofu, Cabbage and Soba Noodles
© Guy Ambrosino

Gingery Soup with Tofu, Cabbage and Soba Noodles

  • ACTIVE: 15 MIN
  • FAST

This comforting soup, made with supermarket staples and fragrant with ginger, is as easy—and almost as fast—to whip up as ordering takeout.

  1. 8 cups low-sodium chicken broth
  2. One 2-inch piece ginger, thinly sliced
  3. 1 clove garlic, crushed
  4. 6 ounces soba noodles
  5. 1 tablespoon soy sauce, or to taste
  6. One 14-ounce block firm tofu, cut into cubes
  7. 1 cup frozen peas, thawed
  8. 2 scallions, thinly sliced, for garnish
  9. Chile-garlic sauce, for serving
  1. Combine the chicken broth, ginger and garlic in a medium soup pot and bring to simmer over moderate heat. Reduce heat to moderately low and continue to simmer for 15 minutes. Discard the ginger and garlic.
  2. Meanwhile, cook the soba noodles in a large saucepan of boiling water until al dente, about 4 minutes. Drain and rinse under cold water until cooled. Shake out the excess water and set aside.
  3. Stir the soy sauce into the broth; taste and add a little more if needed. Add the tofu and cabbage and simmer until the cabbage is crisp-tender, 6 to 8 minutes.
  4. Stir in the peas and soba noodles and simmer until heated through. Ladle the soup into bowls and garnish with the sliced scallions.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.