Soba Noodles With Tofu

From recipegoldmine.com.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-6 portions

Ingredients

• 1 (8 ounce) package  soba noodles, uncooked (buckwheat noodles)
• 1⁄4 cup low sodium soy sauce
• 2  teaspoons granulated sugar
• 3  tablespoons mirin (sweet rice wine)
• 1 (16 ounce) can  fat-free low-sodium chicken broth
• 1  lb soft tofu, drained and cut into 1/2-inch cubes
• 1⁄4 cup  finely chopped nori (roasted seaweed, about 1 sheet)
• 1⁄4 cup  thinly sliced green onion
• 2  teaspoons toasted sesame seeds

Directions

1. Cook noodles according to package directions, omitting salt and fat. Drain well.
2. While noodles cook, combine soy sauce, sugar, mirin, and broth in a medium saucepan; bring to a boil. Pour into a bowl; cover and place in freezer about 8 minutes.
3. 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.