Ingredients:
1 Bunch (About a quarter round) – Japanese Soba Noodles (buckwheat)
1 Lb – Firm or Extra Firm Tofu
1 Cup – Vegetable Broth
1 Tbsp – Ground Ginger
1 Tbsp – Miso Paste
1 Hand full – Baby Carrots
1 Tbsp – Furikake
1 Tsp Each – Olive oil & Toasted Sesame Oil
1 Tbsp – Ponzu Sauce
1 Cup – Water
Preparation:
Drain and remove your blocks of tofu from their packaging placing them on paper towels and pat to dry. Remove paper towels and cut each long ways flipping and cutting long ways again. Then place your blocks together and cut into blocks as shown below.
Start heating a 12″ Sauce pan over medium flame and add 1 Tbsp Olive Oil. (in the photos below i had used the pan right before this to brown some onions and lean turkey for chili) Place the blocks evenly with space across the pan and simmer on each side for a couple minutes shaking the pan every 15-20 seconds to keep from sticking.
Once blocks have begun browning on one side flip and repeat until your tofu is browned on all sides.
Once browned remove from pan and let rest in a bowl.
At this time you want to start heating your water to a boil for your soba noodles in which you want to heat in a medium sauce pan over medium heat. Add a pinch of salt to the water and let it come to a full boil. While waiting for this to start boiling pour your 1 Cup Vegetable broth into the pan we just used to fry the tofu. Add your carrots, Miso, Ginger, 1 Cup of water and other seasonings over medium high heat and let come to a rolling simmer/boil.
Once your water for your Soba has come to a boil drop your soba noodles into your water and cook for no longer than 4 minutes. Once the 4 minute mark hits drain Immediately and split into 2 bowls. By this point your soup will also be at a rolling boil and you can start plating.
Plating:
On top of your soba noodles place 1/3 of your cooked tofu in each bowl (this makes enough for one extra portion) Fish out some carrots from your broth and place these in the bowl as well.
On top of your carrots and tofu pour over broth until just above your noodle level and serve hot.