If you can believe it, this bowl was inspired by a packet of instant noodles we picked up at Whole Foods a couple weeks ago. The flavour pouch from that crinkly package with the noodles was really good at providing a top note of salty. There’s a certain appeal to that for sure, but I still wanted to try a homemade version. I have a couple methods for making delicious, hearty vegetable stock/broth, but the one I’m going to share here today is my most utilized for sure. Then, we’re going to salt that broth, pour it over noodles, puréed garlic and thin wisps of lacinato kale. We’ll top it all off with chili-roasted tofu, some sliced scallions, lots of black pepper, and lime juice.
My vegetable stock method is pretty exact and I stand by it. I know that a lot of people recommend saving ALL of your vegetable scraps in the freezer and just using that. This isn’t the right method for me. I feel like only certain vegetables are truly appropriate for stock-making. Good stock can become the base/backbone of soups, sauces, risottos etc. Sometimes I have half an onion in the fridge, a couple rubbery carrots, and I do save leek tops for stock-making as a general rule, but these are selective scraps haha.
My point is that there is a certain vegetable combination to aim for when you’re making stock, and I would definitely recommend sticking to it for maximum diversity in usage.
The base of mine is onions, carrots and celery. Of that base, fifty percent should be onions with the papery skin left on (mostly for colour), followed by equal parts carrots and celery to form the whole. From there, I use leeks (white and green parts), a parsnip if I have one, smashed garlic cloves, black peppercorns, thyme sprigs, bay leaves, parsley stems, and some mushroom stems if I have them. With the parsley, you’re only adding the stems. The leaves of both have a concentration of chlorophyll, which will only contribute a damp, funky taste over time. A few black peppercorns and that’s the end of that. I don’t salt the stock because I know I’m going to be liberal on that front with whatever food I’m adding it to.
The onions get a good 7-8 minute browning for extra depth of flavour before the other vegetables are added. I drop everything else in one by one, sautéing for a good 20 minutes total before any water is added. I simmer the whole works for an hour maximum. I know with meatier broths, the longer you can simmer it the better. But I don’t find vegetable-based broths really benefit from extra time.
And these noodles! Once you have the broth, you’re in business. Just an easy, slurp-y bowl of noodle soup with lots of feel-good ingredients. Quick, nourishing comfort for full days. Although these particular noodles aren’t gluten free, they’re easily my favourite ones to use. My favourite cooking method for tofu is roasting because the pieces get kind of crunchy/crisp-like, making a nice foil to the softer parts of this bowl. I slice kale thin, grate fresh garlic and grind tons of pepper into the bowls before pouring the hot, salted broth in and giving it all a stir. You could make this your own in a number of ways: fine shreds of different vegetables, rice noodles, little dabs of miso dissolved in the broth, some chopped cilantro, cooked beans, or whatever you have on hand honestly.
garlic pepper soba with chili-roasted tofu + kale recipe (+ my vegetable stock method)
print the recipe (for noodles) here! // print separate vegetable stock instructions here
serves: 2 (with extra broth)
notes: As noted above, this recipe is fairly customizable just so long as you shred any additional vegetables fine enough to “cook” upon contact with the hot broth. Also, check the label of your soba noodles to ensure there is no presence of wheat if gluten is an issue. If you have a tofu press, using it prior to roasting the tofu would make for a nice, chewy texture.
1 tbsp olive oil
2 medium cooking onions, rough diced (with skin left on)
2 medium carrots, scrubbed and rough diced
2 stalks of celery, scrubbed and rough diced
1 large leek, cut lengthwise down the center
3-4 cloves of garlic, smashed lightly
5-6 sprigs of thyme
3-4 parsley stems
3 bay leaves
6-7 whole black peppercorns
2 litres/8 cups filtered water
soba + chili-roasted tofu ingredients:
1/2 block firm-extra firm tofu, dried off with a paper towel
2 tsp olive oil
1 tsp chili flakes
zest of 1/2 a lime
1 tsp lime juice
salt + pepper
2 servings-worth of dry soba noodles, or alternative
3 cups vegetable broth
2 cloves of garlic, peeled
2 scallions, thinly sliced
4-5 leaves of lacinato kale, thinly sliced
salt + lots of black pepper
lime wedges + extra chili flakes
For the stock: heat the oil in a large stock/soup pot over medium heat. Add the rough diced onions and sauté until you start to see deep brown marks on some of the sides, about 7-8 minutes. Add the carrots and sauté another 4-5 minutes, or until the edges seem a bit softer. Add the rough diced celery and stir.
Run the split leek under water to remove any grit, then chop it roughly and add it to the pot along with the smashed garlic cloves. Stir the vegetables until the leeks are bright, bright green and noticeably softer, about 4 minutes. Add the thyme sprigs, parsley stems, bay leaves and black peppercorns to the pot and stir. Add a good splash of water and loosen up some of the brown bits in the pot with your spoon.
Slowly pour the filtered water over the vegetables. Raise the heat to medium-high and cover the pot. Bring the stock to a boil, remove the lid, and then simmer stock for about an hour.
Allow stock to cool slightly before straining and storing in containers. Stock will keep in a sealed container in the refrigerator for 5-6 days and in the freezer for 6 months.
For the soba with chili-roasted tofu: preheat the oven to 400 degrees F and line a small baking sheet with parchment. Set aside.
Once you’ve dried off the tofu, cut it into 3/4 inch cubes and place the cubes on the parchment lined sheet. Drizzle tofu with the 2 teaspoons of olive oil and top with the chili flakes, lime zest, salt, pepper and lime juice. Toss to combine and slide the tray into the oven. Roast tofu until brown edges appear and there’s a detectable crispy-ness, about 25 minutes. Flip and toss the tofu cubes about halfway through.
Meanwhile, cook the soba noodles according to package directions. Once cooked, drain noodles and set aside.
Heat the 3 cups of vegetable broth in a small saucepan over medium heat. Add a fat pinch of salt to the broth and bring to a boil. Keep at a medium simmer until ready to serve.
Very finely mince or microplane the garlic cloves into two separate soup bowls. Top the garlic with the chopped white parts of scallion, and ground black pepper to taste
Divide the soba noodles, sliced kale and roasted tofu among the soup bowls. Pour the hot broth over top. Garnish the soup with remaining chopped scallions and more salt and pepper if you like. Serve with lime wedges.