Tastier than a simple miso soup, this broth is infused with fresh lemongrass, whole spices and dried shiitake mushrooms. Topped with soba noodles, shiitakes, pan-fried tofu and…kale! It’s finally kale season guys! Expect more recipes featuring kale coming soon.
The lemongrass adds a nice fresh touch to the broth while the dried shiitake mushrooms add that savory, umami flavor you can find in miso soups.
Dried shiitake mushrooms have been a staple for me since a long time, I love to use them in many ways, you can add a few when cooking rice, quinoa or other grains to add extra flavor, grind them to use in a gravy, or just rehydrate them and use in a veggie stir-fry. They always add a savory, umami flavor to dishes.
The flavor of dried shiitake mushrooms is a lot more intense than the fresh ones, so please only use the dried ones here.
This recipe is easy to make and ready in less than 30 minutes, perfect for a weeknight dinner when you want something light and healthy. I personally like to eat light for dinner so I’m hungry early in the morning and ready for a big bowl of cashew butter cup oatmeal!
The broth reheat really well so you can double the recipe and have enough for a few days. You can use tofu as is, but it’s better to marinade it and cook it in a pan to add extra flavor.
The kale is lightly sautéed with a little bit of olive oil and salt to make it more tender.
Feel free to be creative with the toppings and add your favorite ones, I recommend steamed broccoli, tempeh, spinach, braised fennel, flat beans, etc, basically what you have on hand.
If you try this recipe please leave a comment, rate this recipe and tag @fullofplants on Instagram!
- 4 cups water
- 3–4 dried shiitakes
- 1 cinnamon stick
- 5 cardamom pods
- 1 lemongrass stalk, cut into 1/4-inch-thick rounds
- 1/2 tsp red curry paste
- 1/4 tsp ground cumin
- 2 tbsp soy sauce
- 1 tsp sea salt (more or less, to taste)
- 1/2 tsp sishuan pepper
- 1/2 carrot, peeled and cut into 3–4 pieces
- a tiny pinch of cayenne pepper
- 8 ounces extra-firm tofu
- 2 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- 1/4 tsp red curry paste
- 1/4 tsp fresh ginger, grated or finely chopped
- 2 cups chopped kale, washed
- 1 clove of garlic, peeled and finely chopped
- 3 ounces soba noodles (made with 100% buckwheat flour)
- sesame seeds (optional)
- Combine all the broth ingredients in a large sauce pan. Bring to a boil and let simmer covered for about 10 minutes.
- Remove from heat and let sit for another 10-15 minutes to let the flavors merge together. The longer you let it sit, the stronger the flavor.
- Strain the broth. Discard the whole spices, lemongrass but set aside the shiitake mushrooms.
- Drain tofu, cover it with paper towel and press it for 20 minutes to remove excess water.
- Combine all the ingredients for the marinade in a small bowl.
- Cut the tofu into bite-sized cubes and coat with the marinade.
- Let stand in the marinade for at least 20 minutes.
- Heat a nonstick skillet.
- Transfer the tofu and marinade into the skillet and cook over medium heat for about 5 minutes, stirring gently every minute or so. The tofu should be nicely browned.
- Heat some olive oil in a sauce pan over medium heat, add the garlic and cook until soft.
- Add chopped kale leaves and toss to coat with oil.
- Add 1/4 cup water, cover and sauté for about 5 minutes, or until soft.
- Season with salt and pepper. Top with sesame seeds.
- Bring a large pot of water to a boil.
- Cook the noodles for about 6 minutes, check the package for more details.
- Drain the noodles and quickly cool under running cold water, stirring gently.
- Serve the broth hot and add the shiitakes, tofu, kale and soba.
- Serving Size: 1
- Calories: 220
- Sugar: 4.7g
- Fat: 5g
- Carbohydrates: 33.8g
- Fiber: 1.2g
- Protein: 14.3g