Soba Noodle Soup
Ingredients:
half a package of extra firm tofu, cubed into domino-sized pieces
1 tablespoon grapeseed oil
2 cloves of garlic, sliced very thinly
3 green onions, also sliced thinly (some reserved for garnish)
1 serrano chile pepper, sliced thinly (a little bit of this saved for garnish also)
a box of baby bella mushrooms, sliced
a handful of baby carrots, quartered lengthwise
1/3 of a package of soba noodles, cooked according to directions (3 minutes, max) drained and rinsed
1 box organic vegetable broth
salt and red pepper flakes
sprig of Thai basil
Method:
In a soup pot, heat oil on medium-high, then add tofu, garlic, scallions, mushrooms, serrano pepper, and salt, saute until soft. Pour in broth, add carrots (and any other veggies you might have in the fridge ) bring to a boil, then reduce heat, cooking after that for fifteen minutes. Combine noodles and soup, garnish with scallions, pepper, basil, and serve, ideally without a side of cheeseburger. Feel cleansed and sanctimonious, momentarily.
Via Los Angeles’ February Food Bloggers, Malcolm and Jillian of “From Away“ 
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