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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 60 g dried buckwheat noodles ⁣
  • 5 pre-made fried puff tofu
  • Small handful choy sum ⁣
  • 1 tbsp Tom yum paste ⁣
  • 2 kaffir leaves ⁣
  • 1 shallot (peeled and sliced) ⁣
  • Few slices of red birds eye chilli ⁣
  • A few slices of galangal ⁣
  • 4 cups water⁣
  • A few leaves of Thai basil and chopped spring onion to top ⁣
  • ¼ lime wedge (squeeze over before serving) ⁣
  • Oil for cooking
Buckwheat Soba, Greens and Tofu in a Tom Yum Broth
Buckwheat Soba, Greens and Tofu in a Tom Yum Broth

This light tangy broth is infused with aromatic kaffir lime leaves and Thai basil, balanced out with hearty buckwheat soba noodles and puff tofu.


1. In a small pot prepare the soba by putting in boiling water for a few minutes until tender (around 4 minutes). Drain, and run cold water through and leave to one side ⁣

2. In another larger pot, start by frying the shallots, galangal, chilli in a little oil. For around 1 minute or so. Then add the yum paste, give it a stir ⁣

3. Add the water and bring to a quick boil, turn down the heat to simmer. Place the tofu in and leave to simmer for a couple of minutes⁣

4. Add the choy sum, cook for a minute then stir in the noodles bring to a slightly higher simmer for another couple of minutes. Stir constantly ⁣

5. Take off the heat and put it into a large serving bowl. Top with a squeeze of lime and some fresh Thai basil leaves and spring onion

Buckwheat Soba, Greens and Tofu in a Tom Yum Broth
Buckwheat Soba, Greens and Tofu in a Tom Yum Broth

This light tangy broth is infused with aromatic kaffir lime leaves and Thai basil, balanced out with hearty buckwheat soba noodles and puff tofu.

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 60 g dried buckwheat noodles ⁣
  • 5 pre-made fried puff tofu
  • Small handful choy sum ⁣
  • 1 tbsp Tom yum paste ⁣
  • 2 kaffir leaves ⁣
  • 1 shallot (peeled and sliced) ⁣
  • Few slices of red birds eye chilli ⁣
  • A few slices of galangal ⁣
  • 4 cups water⁣
  • A few leaves of Thai basil and chopped spring onion to top ⁣
  • ¼ lime wedge (squeeze over before serving) ⁣
  • Oil for cooking

1. In a small pot prepare the soba by putting in boiling water for a few minutes until tender (around 4 minutes). Drain, and run cold water through and leave to one side ⁣

2. In another larger pot, start by frying the shallots, galangal, chilli in a little oil. For around 1 minute or so. Then add the yum paste, give it a stir ⁣

3. Add the water and bring to a quick boil, turn down the heat to simmer. Place the tofu in and leave to simmer for a couple of minutes⁣

4. Add the choy sum, cook for a minute then stir in the noodles bring to a slightly higher simmer for another couple of minutes. Stir constantly ⁣

5. Take off the heat and put it into a large serving bowl. Top with a squeeze of lime and some fresh Thai basil leaves and spring onion