Leek soup with black rice soba and tofu

By Anze Petelinsek
June 21, 2014
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Leek soup with black rice soba and tofu

Author Notes: This is one of those 5 minute lunches. The leeks are literally cooked in 5 minutes, so are everything else. You just have to do a bit of multitasking, we're not talking about roasting pine nuts here (don't mess with those). It's nutritious, cozy and delicious. Anze Petelinsek

Serves: 1-2

  • 2 leeks
  • 1/2 veggie broth cube
  • 2 cups water
  1. Fry the leeks in some olive oil, add the water and veggie cube. When you're done, add spices by taste, and pure. I like to leave mine quite rough, as I like the pieces of leeks in my soup.
  2. Cook the soba in salted boiling water for 5 minutes, then rinse. Fry the tofu until it's crispy.

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