I love ginger scallion sauce– so I wanted to try to make that the base for a really delicious and nourishing soba noodle soup. You start by making an “abridged” ginger scallion sauce with less oil than traditionally used (this helps it blend better with the broth). Normally, I would make the sauce with a mortar and pestle, but a food processor works great for a quick and easy weeknight meal. If you use mushroom stock, this recipe is completely vegan!
- 1.5 quarts mushroom or chicken stock, preferably homemade
- 1/2 package tofu (8 oz), cut into cubes
- 5 oz mushrooms – shiitake or oyster work great.
- 3 oz scallions, sliced
- 1 oz ginger, peeled and sliced.
- ¼ cup canola oil
- 1.25 tsp salt, plus more to taste
- Dash of soy sauce
- 6 oz Soba noodles
- 1 tsp chili crisp, or chili paste
- In a food processor, blitz the ginger into tiny pieces.
- Add the chopped scallions and the salt and pulse until a chunky paste forms.
- Heat ¼ cup of oil on the stove until shimmering. Pour oil over the ginger scallion paste and set aside. It should taste salty.
- In a large flat bottomed dutch oven or pot, heat enough oil to coat the bottom of the pan and gently saute the mushrooms with a pinch of salt. Add a dash of soy and saute until it is absorbed.
- Add the broth and bring to a boil.
- Add soba noodles and about 2 minutes, until almost done.
- Add tofu and continue to cook another 1 minute, or until the noodles are al dente.
- Remove from heat and add the ginger scallion sauce (add half first, then taste, then add more if you want) and chili crisp. Season additionally if needed.