Soba Noodles with Tofu

Ingredients

• 16 ounce less-sodium chicken broth fat-free canned
• 0.3 cup green onions thinly sliced
• 0.3 cup soya sauce low-sodium
• 3 tablespoons mirin sweet ( rice wine)
• 0.3 cup sheets nori seaweed finely chopped (roasted seaweed; 1 sheet)
• 2 teaspoons sesame seed toasted
• 8 ounce soba uncooked (buckwheat noodles)
• 2 teaspoons sugar 
• 1 pound spicy tofu soft drained cut into 1/2-inch cubes

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain well.
3. While noodles cook, combine soy sauce, sugar, mirin, and broth in a medium saucepan; bring to a boil.
4. Pour into a bowl; cover and place in freezer about 8 minutes to cool slightly.
5. Place 3/4 cup noodles in each of 4 shallow bowls; divide tofu evenly among bowls. Ladle 1/2 cup broth into each bowl; sprinkle each serving with 1 tablespoon nori, 1 tablespoon onions, and 1/2 teaspoon sesame seeds.