Tofu and Yuba Soba recipe - ingredients, nutrition and when to eat it
This Japanese-style noodle dish features light, delicate tofu and pleasantly chewy yuba served over soba noodles.
This Japanese-style noodle dish features light, delicate tofu and pleasantly chewy yuba served over soba noodles. It is comforting in warm dashi broth and clean-tasting when tossed with a soy-based sauce, making it a good choice for lunch or dinner.
Japanese · 20 minutes to cook
Tips: Rinse the soba noodles under cold water after boiling to remove excess starch and keep the noodles distinct.
Tips: You can use fried tofu instead of dried tofu for a subtle sweetness in the broth.
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Ingredients (1 serving)
- Cooked Soba Noodles — 180 g
- Tofu — 0.3 block
- Dried Tofu — 20 g
- Dashi Broth — 300 ml
- Tsuyu — 1 Tbsp
- Scallions — 1 Tbsp