Soba Noodles Tofu Soup
200 g/ 7 oz tofu
1 tablespoon oil
1 organic lime
some chili flakes
75 g/ 2.6 oz soba noodles
700 ml/ 3 cups vegetable broth
2 medium carrots
2 garlic cloves
1 handful chopped kale
salt and freshly ground black pepper
Dry off the tofu with a paper towel and cut it into cubes. Toss it with salt, pepper and some chili flakes. Heat the oil and fry the tofu until golden brown all over. Sprinkle with some lime zest.
Bring the vegetable broth to a boil. Cut the carrots into small pieces, add to the broth and cook until soft. Take out off the soup using a slotted spoon. Adjust the taste of the soup with salt and lots of pepper.
In the meantime cook the noodles according to the package instructions.
Microplane the garlic cloves into 2 serving bowls. Add the finely chopped scallions on top, the chopped kale, the carrots from the soup, the noodles, kale and tofu. Pour the broth into the bowls and serve with lime wedges.