2 cans vegetable broth OR 4 cups water + 1 vegetable bouillon cube
2 tablespoons soy sauce
3 to 4 tablespoons rice vinegar (depending on how “sour” you want it)
1/4 – 1/2 teaspoon red pepper flakes
2 tablespoons finely grated fresh ginger
1/2 package firm tofu, drained
4-6 tablespoons cornstarch
shiitake mushrooms (fresh are best, but you can do dried if that’s all you can find)
1. Cube the tofu and toss with some cornstarch. Cook tofu in a pan with some olive oil, turning so that all sides become crispy.
(PS – Tofu turns out SO YUMMY this way! I like to eat it like popcorn tofu!)
2. Boil the soba noodles. When done, just set aside. (You can drain or not-drain – it doesn’t really matter.)
3. In the pot where you’ll make the soup, combine vegetable broth + 1-2 cups water OR 4 cups water + vegetable bouillon cube, soy sauce, rice vinegar, red pepper flakes, and ginger. Bring to a boil, then reduce to medium heat. If you would like the soup broth to be thicker, add 2 tbs cornstarch to the pot.
4. Slice the mushrooms. Cook them in a pan with some olive oil for about 3-4 minutes. Add them to the soup pot.
5. Slice the carrot and snow peas. Add them to the soup pot.
6. Beat the egg in a bowl or cup. (If you have a measuring cup with a spout, that’d be perfect for this.) Turn the heat off on the soup. Pour the egg into the soup pot in a spiral pattern.
7. Serve soup: Put soba noodles in a bowl, ladle in the soup, and top with crispy tofu!