Soba Noodle Tofu Bowl

  • Author: Nicole Dawson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x


Quick & easy, Homemade Noodle Bowl layered in flavor and full of veggies. Add your protein and change up the noodle to fit your diet.



  • 232 oz Organic vegetable broth
  • 2 TB. Tamari (gluten free soy sauce)
  • 1 T. Sesame oil
  • 1 tsp. Ginger powder
  • 1 tsp. Crushed red chili flakes
  • 8 oz. package of dried Soba noodles
  • 3 Baby bok choy, roughly chopped
  • 2 C. Spinach
  • 2 C. Mung bean sprouts
  • 1 C. Broccoli, diced
  • 1 Package firm tofu, drained & cut into cubes
  • 4 Radishes, sliced thin
  • 12 Jalapeno, sliced (seeds removed if you want less heat)
  • Add-ons:
  • Sriracha
  • Kim-chi


  1. In a large pot, bring vegetable broth to a boil
  2. Add seasoning (tamari, sesame oil, ginger & crushed red pepper flakes). Season to taste.
  3. Add noodles and cook according to package directions.
  4. Using tongs, remove noodles from broth and quickly rinse in cold water. Set aside.
  5. Throw everything else into the pot and remove pot from heat when greens are wilted (2-3 minutes).
  6. Divide noodles evenly between serving bowls, top with broth & veggies.
  7. Drizzle with Sriracha and add a side of kim-chi if desired.


Another option is make this as a “hot pot”. Allow each guest to load their bowls with desired veggies & protein then top with cooked noodles & broth. All the veggies will wilt and cook right there in front of you.

  • Category: Soups
  • Cuisine: Asian
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