I’ve Got Soba. Yes I Do!

This post answers the call that regularly haunts yoginis all over the world:

I’ve got Soba.  Yes I do!
I’ve got Soba. How about you?

And, lest we get stuck in some circular nutrition chant that leaves us all hungry and with an increasingly dusty box of soba noodles in our pantries, I’m going to cook my soba noodles tonight.  Yes, I am.

I’ve got a box of Soba Pasta that has been giving me the evil eye on my pantry shelf for a more than a few weeks now.  I love soba noodles and I”m pretty sure that at least one of my children will gobble them right up…….but I just haven’t been sure how to make them.  As I have a winter farm share, I’m also trying to take advantage of the local veggies that I have in my fridge that will go bad soon unless I figure out what to do with them—-and SOON!

sobaSo, tonight, I think I am making this recipe from the Eden Foods website.  I’ll let you know how it goes.  The good news is that this box of noodles won’t be calling out to me from the shelf anymore.  It will be, as we say often in our house, “All Gone.”


8 ounces Eden Organic Soba

3 Tbsp Eden Extra Virgin Olive Oil

1 pound organic extra firm tofu, cut into 1 inch cubes

3 cups button mushrooms, sliced
or any variety of fresh mushrooms

1 1/2 tsp fresh ginger root, finely minced

2 Tbsp Eden Shoyu Soy Sauce

1 piece Eden Kombu, 4 inches long

1/4 cup scallions, finely chopped

1/4 cup Eden Toasted Nori Krinkles
or 4 individual serving packets of Eden Spicy Nori Strips, cut into 1 inch squares

(Add All Eden Ingredients to Shopping Cart)


Cook soba as package directs, rinse, drain and set aside. Place the wakame in a small bowl, cover with cold water and soak 5 minutes. Remove, drain and set aside. Pat the tofu dry with paper towels. Heat the oil in a large skillet over a high flame until hot but not smoking. Add the tofu and stir fry until golden. Remove the tofu and drain on paper towels. Reduce the heat and sauté the mushrooms for 5 to 7 minutes until browned. Return the tofu to the skillet, add the ginger and saute 1 minute. Add the vegetable stock and bring to a boil. Add the kombu and cook 4 minutes. Remove kombu and discard. Reduce the flame to low and add the shoyu. Simmer 2 minutes. Place the soba in individual serving bowls and ladle and equal amount of the tofu, mushrooms and broth over each serving. Garnish with scallions and nori.

Nutritional Info

Per serving: 443 Calories, 19g Fat (38% calories from fat), 24g Protein, 43g Carbohydrate, 3g Fiber, 0mg Cholesterol, 640mg Sodium

Recipe re-posted from the Eden Foods website by Sharon Fennimore Rudyk, an independent yoga and meditation instructor and birth doula based in Pittsburgh, Pennsylvania.  Find out more about Sharon on her website www.sharonrudykyoga.com.

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