What you’ll need
6 cups low-sodium vegetable stock
8 oz button mushrooms
2 bay leaves
½ tsp fresh garlic, minced
½ tsp fresh thyme
¼ tsp dried oregano
6 brussel sprouts, cut in half
1 Roma tomato, cubed
Sea salt to taste if desired
6 oz (about 1 ¼ cup) extra firm tofu, cubed
1 cup pre-cooked soba noodles*
Simple Prep
1. In a medium stock pot, bring stock to just boiling on medium high heat
2. Add all other ingredients (except tofu and soba noodles), reduce to medium heat and cook for 20 minutes
3. Stir in tofu and soba noodles, simmer for additional 5 minutes
Chef’s Serving Suggestions
Remove bay leaves before serving
Best results with this soup when using a home made stock, it makes it much more flavorful
If desired you can use chicken stock instead of vegetable stock
This recipe will accommodate 1½ cups pre-cooked chicken or turkey _ Also great with ¾ cup frozen or fresh edamame added in step #3 _ *Serve over pre-cooked brown basmati rice instead of soba noodles to make this soup gluten free
Serving Info
• Makes 4 servings• Serving size: 2 cups
• Total time: 30 minutes