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An overhead shot of garlic pepper soba soup in a beige bowl that has green and red stripes. The soup is topped with crispy tofu cubes. The bowl of soup is photographed on top of a beige napkin that is on top of a grey linen tablecloth.
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Garlic Pepper Soba with Chili Roasted Tofu & My Vegetable Stock Method

Garlic pepper soba with chili-roasted tofu and greens is a healthy and quick vegan main course. Also, the best way to make vegetable stock.
Cuisine Nut-Free, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword all seasons, chili, fall, fall winter, garlic, herbs, kale, lime, soba noodles, tofu, vegetable stock
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 2

Ingredients

STOCK INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 medium cooking onions, rough dice 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
  • 4 parsley stems
  • 3 bay leaves
  • 2 teaspoons whole black peppercorns
  • 2 litres filtered water

SOBA AND CHILI ROASTED TOFU INGREDIENTS:

  • ½ block firm-extra firm tofu, dried off with a clean towel
  • 2 teaspoons olive oil
  • 1 teaspoon chili flakes
  • zest of ½ a lime
  • 1 teaspoon lime juice
  • salt + pepper
  • 2 servings dry soba noodles
  • 3 cups vegetable stock
  • 2 cloves garlic, peeled
  • 2 green onions, thinly sliced
  • 5 leaves lacinato kale, thinly sliced
  • sea salt and ground black pepper, to taste
  • lime wedges + extra chili flakes

Instructions

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 AND CHILI-ROASTED TOFU

  • Preheat the oven to 400°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.

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.