Coconut Soba Noodle Bowl

(adopted from the recipe found here.)

I have a newfound addiction to soba noodles. I actually have to limit myself to how much I eat. They’re good for you and everything, but I still can’t get over feeling like I am loading myself up on carbs – it looks like pasta!!!

When making this excellent dinner (and trust me, it was really, really excellent) I had a moment of panic when I thought that coconuts were maybe considered fruit. Plus, they’re white… Two “no’s” on the diet list.

I did some research, which came up pretty inconclusive. I also stopped caring. Because this noodle bowl is SO fracking good.

(Tip: try to not eat all of your baked tofu while waiting for the soup to simmer. Try.)

Coconut Soba Noodle Bowl

Noodle bowl ingredients.


  • 1 pkg extra firm tofu
  • 2 tbsp tamari or low-sodium soy sauce
  • 2 tsp sesame oil or olive oil
  • 1 (or 2 if you like it spicy) jalapeno, diced
  • 3 stalks of lemon grass, peeled and roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 shallot, roughly chopped
  • 1/4 cup ginger, peeled and chopped
  • 1 can coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce
  • 3 heaping tbsp natural peanut butter
  • 2 limes, zest from both and juice from one
  • 2 cups roughly chopped mushrooms
  • soba noodles
  • 1 handful cilantro


  • If you can, an hour before starting, place tofu on a plate and then place another heavier plate on top. This will drain some excess water, leaving the tofu even firmer than before.
  • Preheat oven to 400 F. Cut up tofu into little cubes and place on a baking tray. Drizzle with the soy sauce and oil (sesame or olive), just enough to coat.

Tofu before the trip into the oven.


  • Bake for about 20-25 minutes, until edges are browned. Be sure to check and flip over halfway through.
  • In a food processor, combine the jalapeno, lemongrass, garlic, ginger, shallot and a 1/4 cup water. Process until smooth. Add some cilantro if you’d like and pulse a few times.

Pureed goodness!


  • In a large sauce pot, heat up some oil and then add the lemongrass puree. Heat until fragrant.
  • Whisk in the coconut milk, sugar, soy sauce, peanut butter, lime zest and 1 cup of water.
  • Simmer on low for about 15 minutes.

Baked tofu and some simmering sauce.


  • When the broth has about 5 minutes left to go, add soba noodles and mushrooms to cook.

Simmer down mushrooms!


  • Add lime juice and season with salt and pepper.
  • Let sit for 5 minutes, then pour soup into bowls.
  • Garnish with cilantro and tofu.
  • Serve!

A little bit of coconut heaven in a bowl.

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One Response to Coconut Soba Noodle Bowl

  1. It’s a nice blog you have over here! It’s very usefull information for me and I just want to thank you for that! If you post more threads as this one, I’ll follow your blog active!

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