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Soba Noodles with Green Shallots, Spinach, Edamame and Tofu

These nutty buckwheat soba noodles tossed with early spring allium shallots marks the flavorful beginning. Throw in some wilted spinach, bright green toothy edamame, golden sautéed tofu, and shreds of toasted nori–totally delish. The only extra in these soba noodles with green shallots, spinach, edamame and tofu is a simple finishing sprinkle of tamari soy sauce. Delish!

Do you love tofu or do you avoid it? It’s a four-letter word, right? Are the four letters “good” or “bad?”  In my kitchen tofu is a good word. Peek in our refrigerator and you’ll almost always find a container of tofu. I keep it on hand for last minute meals, like these .

Tofu, packed in water and sealed, lasts over a month in the fridge. If I think I’m not going to use it soon, I freeze it right in the package. Frozen and thawed, cooked with Mexican spices, tofu is a whole lot like hamburger meat. Awesome in vegetarian taco.

There’s almost always a bag of shelled edamame in the freezer for miso soup. In the assortment of pasta in our pantry you’ll likely find buckwheat noodles too.

Nori, called the king of edible sea vegetables, is optional but if you keep it on hand for soup or sushi make sure it makes into this dish!

This recipe is an adaptation of one I clipped from a New York Times article by Martha Rose Shulman. Her recipe called for green garlic, but green shallots in our CSA farm share box this week substitute just fine for the green garlic.

I’m a huge fan of Ms. Shulman and I have several of her cookbooks, including a first edition of The Vegetarian Feast, a much-used cookbook from when I used to cater private parties.

Keeping it short and sweet–get into your kitchen and cook something seasonal and delicious!

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Soba Noodles with Green Shallots, Spinach, Edamame and Tofu
Prep Time
15 mins
Cook Time
20 mins
tofu pressing time
10 mins
Total Time
35 mins

Plenty of healthy goodness going on here. Makes about 6 servings.

Course: Main Course
Cuisine: Vegetarian, Vegan, Gluten free
Servings: 6 servings.
Author: Letty Flatt
  • 1 pound extra-firm tofu
  • 1 bunch green shallots
  • 1 tablespoon plus 1 tablespoon grapeseed or avocado oil
  • 1 bunch spinach , stems removed
  • ¾ cup frozen shelled edamame
  • 8 ounces soba or buckwheat noodles
  • 1 sheet nori seaweed , cut into short (1/4-inch by 1/1/2-inch) strips, optional
  • tamari soy sauce , as needed
  1. Prepare the tofu. Cut the tofu block in half. Place the halves in a large shallow dish on top of a clean tea towel (without terrycloth nubs.) Cover with another towel or paper towels. Place a second dish that would fit inside the first, on top and place something heavy inside. After 5 or 10 minutes the tea towels will have absorbed excess water.
  2. While the tofu is pressing, trim any tough stalk away from the shallots. Chop them finely. Chop the spinach into 1-inch pieces.
  3. Cut the pressed tofu into ½-inch cubes. Heat a large skillet or wok over medium high flame. Add the first tablespoon of oil and wait about 30 seconds. Add the tofu and stir-fry until it is golden and crispy on most sides, 5 to 10 minutes. Remove from the pan and set aside on paper towels.

  4. Heat a large pot of water to boil for edamame and the noodles.
  5. Heat the remaining tablespoon of oil in the skillet. Add the shallots and cook about a minute. Add the spinach, season with salt and stir until the spinach wilts. Place the tofu on top of the spinach, turn the heat to low and keep warm.
  6. When the pot of water begins to boil, add the edamame and soba noodles, stirring so the noodles don’t stick together. Boil gently until the noodles are just tender, 4 to 6 minutes. Drain in a colander. Place in a large serving bowl. Top with the spinach and tofu. Sprinkle with soy sauce and garnish with the nori strips, if desired.

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