Yes, it’s been a month of soy free eating and it’s time to slowly bring back some tofu and see how it goes.
I’ve come to find that something called ‘carageenan’ which is a seaweed based thickener in soymilk and other non dairy milks that is known to be a gastrointestinal irritant. Even more reason to read your labels! For now, I’ll stick to avoiding soy milk but welcome back some tofu here and there, starting with this super simple soup. If you would like to keep this recipe soy-free, you could skip the tofu and add sauteed kale, mushrooms or chickpeas cooked with the same spices.
1 block extra firm tofu, chopped into cubes ( I recommend Vermont Soy, if you can find it. Super fresh!)
1 Tbsp Canola oil
1/4 tsp Chinese spice like Penzeys ‘Bankok’ spice blend
1/2-1 package Buckwheat Soba Noodles
4-6 Tbsp Adzuki Bean Miso paste
5-6 cups water (plus more if desired)
Add canola oil and tofu to a heavy bottomed saucepan and cook until tofu is crispy, turning over the pieces several times.
In another saucepan, cook the buckwheat soba noodles according to package directions. Drain and put aside.
Add water and miso to the same saucepan and heat over medium heat until the miso is dissolved. Add the noodles and tofu. Stir and serve immediately.