Garlic Pepper Soba with Chili Roasted Tofu

The weather in Atlanta has been absolutely beautiful! It looks like spring has finally sprung.

I don’t know about you, but when it’s 75 degrees outside my first thought is to make soup.


Dave and Parker constantly make fun of me because of this trait of mine. I’ve been thinking about why I love soup even in the warmer weather. One of the things that has become important for me is to not go to sleep with a full stomach. While we sleep our bodies have certain hours that are dedicated to rest and repair. If I eat a heavy meal or go to bed full, I notice that I wake up a little more fatigued, my joints will be a little achier, and I have more brain fog.


When I keep my meal lighter I can tell a difference in how my body feels. This is one of the ways that I deal with my autoimmune disease; I give my body as much energy as possible to rest and repair. It has taken me years to figure out what works best for me and this is one of my recipes for success.


Speaking of successful recipes, I’ve been trying some new soups lately and this one was a real winner. This is Garlic Pepper Soba with Chili Roasted Tofu & My Vegetable Stock Method by The First Mess. I was not going make the stock because I wasn’t sure if I would have the time. I ended up having the time and it was well worth it. If you are going to make your own stock you will need to set aside a little extra time because you need an hour to let it simmer. While I’ve rarely been tempted to make a homemade stock, this one has me wanting to do it more regularly.