Soba noodles with mushroom-ginger broth, vegetables, and tofu

I ate a lot of pie yesterday. Like, really, a lot. And it was delicious. But as much as I enjoyed it yesterday, I definitely did not feel like eating pie today. Good thing we don't have any leftovers around! (that would be because, um, I ate the slice we brought home last night). I don't know about you, but on the day after Thanksgiving, I like to eat light and healthy food. Plus to be honest, I like vegetables better than turkey anyway.

I was craving Asian food today, and found this recipe while I was looking through magazine recipes I have tagged in the past. It's got soba noodles, tofu, and seasonal vegetables (cabbage, carrots, sweet potatoes) topped off with a warm and comforting broth that is made with ginger, shiitake mushrooms, cilantro, and kombu (a type of seaweed). It is packed with good-for-you ingredients and there is zero added fat. It tastes good and will make you feel good too. And with a bowl of this for dinner, you definitely deserve to have some pie for dessert!

What do you feel like eating the day after Thanksgiving? Do you go right for the leftover turkey, or take a break with something different?

Soba noodles with mushroom-ginger broth, vegetables, and tofu
Adapted from the February 2010 issue of Bon Appetit
Serves 3-4

If you can't find kombu, omit it. And if you don't like tofu and would prefer a different protein, go for it - I think shrimp or shredded chicken (or leftover turkey) would be good.

5 cups chicken or vegetable broth
1 1/2 cups water

3/4 cups (packed) fresh cilantro sprigs

3/4 ounce dried shiitake mushrooms, rinsed

6 tbs thinly sliced peeled fresh ginger

One 6-inch strip dried kombu

1 tsp soy sauce, plus additional for serving

1/2 tsp unseasoned rice vinegar

1 cup (1/2-inch cubes) peeled sweet potatoes

2 1/2 ounces snow peas, trimmed and sliced on diagonal

2 cups (1/2-inch-wide slices) cored green cabbage

2 1/2 ounces carrots, peeled and thinly sliced on diagonal

6 ounces soba noodles

1/2 cup sliced green onions

10 ounces firm tofu, cut into 1/2-inch cubes

Sprouts, for serving

Sambal oelek or other hot sauce, for serving

In a medium pot, bring broth and water to a simmer over medium heat. Add cilantro, mushrooms, and ginger to the pot, cover, and simmer for 30 minutes. Add kombu and simmer for 1 minute. Remove and discard kombu. Remove mushrooms to a cutting board and remove stems. Cut mushroom caps into 3-4 strips and reserve. Strain broth into another pot. Add soy sauce and rice vinegar to the broth and set aside.

Bring a large pot of salted water to a boil. Cook sweet potatoes until just tender, about 4-5 minutes. Remove potatoes with a slotted spoon and transfer to a bowl. Cook snow peas (30 seconds), cabbage (2 minutes), and carrots (1 1/2 minutes) separately until crisp-tender, then remove with a slotted spoon into separate bowls. Return water to a boil and cook soba noodles until al dente, then drain.

Bring broth to a simmer and add green onions. Divide noodles, tofu, mushrooms, sweet potatoes, cabbage, and carrots into bowls, each in separate piles. Ladle broth into bowls, and serve with sprouts, soy sauce, and sambal oelek.