Yuba Soba

Yuba Soba is a delightful Japanese dish that combines the rich flavors of yuba, or tofu skin, with hearty buckwheat soba noodles. This vegetarian meal is not only satisfying but also packed with nutrients, making it a perfect dinner option.

Ingredients

• Soba noodles - 150 grams
• Yuba (tofu skin) - 100 grams
• Dashi stock (vegetarian) - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Green onions (sliced) - 2 tablespoons
• Shiitake mushrooms (sliced) - 100 grams
• Carrot (julienned) - 1 medium
• Spinach (fresh) - 100 grams
• Sesame oil - 1 teaspoon
• Nori (seaweed, cut into strips) - for garnish
• Sesame seeds - for garnish

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to the package instructions (usually about 4-5 minutes). Drain and rinse under cold water to stop the cooking process, then set aside.
2. In a separate pot, heat the dashi stock over medium heat. Once simmering, add the soy sauce, mirin, shiitake mushrooms, and carrot. Cook for about 5 minutes until the vegetables are tender.
3. Add the yuba and spinach to the pot and cook for an additional 3 minutes, allowing the spinach to wilt and the yuba to heat through.
4. In a large bowl, combine the cooked soba noodles with the soup mixture. Drizzle with sesame oil and gently toss to combine.
5. Serve the Yuba Soba in bowls, garnishing each with sliced green onions, nori strips, and a sprinkle of sesame seeds.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein from yuba and soba noodles, promoting muscle health.
• Rich in dietary fiber from vegetables, supporting digestive health.

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