Ingredients
3 c. water
1 tbsp. soy sauce
3 oz. soba noodles (1bundle that’s about 1 inch in diameter)
1 tbsp. vegetable oil
tsp. red pepper flakes
4 oz. firm tofu
2 tbsp. arame seaweed
1 scallion
1/2 peeled carrot
1/4 tsp. powdered ginger
1/2 tsp. sugar
1/2 tsp. rice vinegar
1/2 tsp. sesame oil
Preparation
Step 1Bring the water and the soy sauce to a boil in the sauce pot over high heat. Add the noodles, and cook for 10 to 12 minutes on low heat.Step 2Heat the vegetable oil and the red pepper flakes in the skillet on medium-high heat. You’ll know it’s hot enough to begin cooking if the water sizzles when you flick a drop in the pan.Step 3Brown the tofu by sautéing it for 3 to 5 minutes while stirring occasionally.Step 4Use tongs to divide the noodles between the two serving bowls. Save the cooking water.Step 5Divide the arame, tofu, scallions, and carrot strips between the two bowls.Step 6Add the ginger, sugar, rice vinegar, and sesame oil to the noodle water, and ladle it into the bowls. I eat the noodles with chopsticks and the broth with a spoon.
