Soba noodle bowls with asparagus, tofu & ginger dressing

Soba noodle bowls with asparagus, tofu & ginger dressing

A deliciously filling vegetarian bowl. Use Tenderstem broccoli when asparagus isn’t in season.

  • Vegetarian

  • Low in saturated fat

  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 230g pack asparagus, ends trimmed and cut into 4cm lengths
  • 200g pack soba
  • 160g Essential Cucumber, halved and finely sliced
  • 300g pack silken tofu, drained and cut into 1cm thick slices
  • 2 Essential Salad Onions, finely chopped
  • Black sesame seeds (optional)

For the dressing

  • 1 tbsp Cooks’ Ingredients Tamari Soy Sauce
  • 1 tbsp Japanese rice vinegar
  • 1 tsp Essential Clear Honey or maple syrup
  • ¼ tsp grated ginger (about 1cm piece)
  • 1 tsp toasted sesame oil