Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.


Udon with Tofu and Asparagus in a Soy-Sesame Sauce: Recipe


Udon Noddles with Tofu and Asparagus

in a Soy-Sesame Sauce


  • 2 tbsp soy sauce, divided
  • 2 tbsp Bragg’s Aminosbrags2
  • 2 tsp. dark sesame oil, divided
  • 1 tsp. sugar
  • 1 tsp. cooking sherry
  • 1 tbsp. red wine
  • 1 tbsp of white wine vinegar
  • 1 garlic clove, minced
  • 8 ounces extra firm tofu, drained and cut into cubes
  • 1 pound asparagus, ends trimmed, sliced into 1-inch pieces
  • 8 ounces buckwheat Udon noodles


* Note: Don’t throw anything away in this recipe! You’re going to re-use the marinade as well as the asparagus cooking water.

Place a large pot of water on to boil. In a large bowl, mix together 1 tbsp. soy sauce, 1 tbsp of Bragg’s Amino Acids and 1 tsp. sesame oil. Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil.

When the skillet is hot, lift the tofu out of the marinade with a slotted spoon and put it in the skillet. Cook, turning, until brown on all sides.dsc00044

While the tofu is cooking, add 1/2 tbsp. soy sauce, 1/2 tbsp Bragg’s, plus the sugar, sherry, red wine, vinegar and minced garlic to the marinade.

When the tofu is done, add it to the marinade in the bowl, stir it, and set it aside.


By now the water should be boiling. Add the asparagus and cover. Cook for 2 minutes.

dsc000471 Remove asparagus with a slotted spoon and toss it together with the tofu and marinade.

Return the water to a boil, add salt and add the udon noddles. Cook until pasta is tender, about 6 minutes. Drain it, rinse with hot water, return it to the pan and toss it with 1/2 tbsp of soy sauce, 1/2 tbsp Braggs, and 1 tsp. of sesame oil. Serve immediately with asparagus and tofu mixture on top.


Left over Brine? What to do? Here’s a soup recipe…

Stella Artois + Kimchi + Bread + Noodle Veggie Soup made with left over Kimchi brine = Happiness

Noddle Soup Ingredients:

  • Left over Brine (any type) as much as you want- My brine was left over from Spicy Kimchi
  • Water or vegetable stock to brine ~ equal amount to brine..depending on how many u’r cooking for
  • Somen or Udon Noddles, cooked (with directions on the package)
  • 1 tbsp olive oil
  • 2 carrots, pealed and chopped
  • 2 stacks of celery, chopped
  • Hand full of Bok Choy (use any green that you have), chopped
  • green onion, chopped (to top the soup)
  • 3 garlic cloves, chopped
  • salt and pepper to your taste

In a large pot, mix brine and water and heat on the stove until boiling.

In the meantime, saute the celery, garlic and carrots in olive oil on medium heat for 5-7 minutes.

Transfer veggies and cooked, rinsed noodles to the large pot with the brine and water mixture.

Heat all the way thru.

Add bok choy, cook for another five minutes on  simmer.

Garnish with green onion on top before you serve.

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