1 package soba noodles
large bunch of collard greens (should fill a stock pot, uncooked)
1 onion, chopped
4-5 cloves garlic, minced
1 package extra firm tofu, pressed and cubed
couple handfuls of cashews (unsalted)
1-2 tablespoons grated fresh ginger
1 tablespoon sesame oil
splash lemon juice
3/4 cup vegetable broth
1/3 cup tahini
I made this last night using the only things I had in my house. I would have added veggies if there were some available, this would be great with some broccoli and carrots.
Prepare soba noodles, drain, rinse with cold water, and set aside.
In a large stockpot, heat the sesame oil and sauté the garlic, onion, and ginger until translucent. Add veg broth, tahini, tamari, lemon juice, and rice wine, and mix well, turning up the heat until it starts to bubble. (measurements on these are approximate or nonexistent because I rarely measure, I just add splashes, so you may want to taste as you go.)
Once sauce gets bubbly, add the cashews and tofu and stir well. Reduce heat to a simmer and cram in all the collard greens (it should fill your pot to the top). Cover this and let simmer for about 30 minutes, stirring occasionally as the greens cook down. Finally, stir in the noodles and let cook about 10 minutes longer.
Serve and enjoy!