- 2 Tbsp. (30 mL) canola oil
- 1 shallot, minced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 1-1/2 Tbsp. (20 mL) minced fresh ginger
- 8 oz. (250 g) white or brown mushrooms, sliced
- 1 cup (250 mL) frozen, thawed edamame
- 1-1/2 cups (375 mL) no-sodium or homemade vegetable broth (or use low-sodium chicken broth if preferred)
- 1 Tbsp. (15 mL) reduced-sodium soy sauce
- 1 tsp. (5 mL) grated lemon zest
- 4 oz. (125 g) spinach leaves, chopped
- 4 oz. (125 g) firm tofu, cut into 1/2-inch dice
- 1/4 tsp. (1 mL) freshly ground black pepper
- 6 oz. (170 g) soba noodles (preferably made from 100% buckwheat for a more nutrient-dense option)
Directions:
1. Bring a 5- to 6-quart pot of water to a boil.
2. In a 10- to 12-inch saute pan, warm canola oil over medium-high heat. Add shallot, carrot, garlic, and ginger and saute for 1 minute. Stir in mushrooms, reduce heat to low, and cover pan; sweat mushrooms until soft, about 4 minutes. Uncover pan and increase heat to medium-high again. Stir in edamame and saute until heated through, about 2 minutes. Stir together broth, soy sauce, and lemon zest and pour into pan. Bring to a boil.
3. Stir in spinach a handful at a time, stirring after each addition until wilted. Stir in tofu, then turn off heat under pan. Season to taste with pepper.
4. Drop soba noodles into boiling water; cook until al dente, about 5 minutes. Drain in a colander and rinse with cool water to remove excess starch. Add noodles to saute pan and turn on heat to medium-high. With tongs, toss noodles with vegetable mixture just until heated through, then divide among shallow pasta bowls and serve.
