Soba Soup With Spinach And Tofu

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 7 cups water
• 1 tablespoon instant dashi stock
• 1/2 cup soy sauce
• 1 tablespoon sugar
• 1/2 lb dried soba noodles (buckwheat noodles)
• 2 carrots, sliced thin
• 1/2 lb spinach, coarse stems discarded and the leaves washed well, dryed, and cut crosswise into 1 1/2 inch-wide str
• 8 -10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
• 3 -4 tablespoons miso, to taste (fermented bean paste)
• 2 scallions, minced

Recipe

• 1 make the broth: in a saucepan bring the water to a boil.
• 2 stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
• 3 stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
• 4 strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
• 5 in a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
• 6 add the carrots to the broth and simmer them, covered, for 5 minutes.
• 7 stir in the spinach and the tofu and simmer the soup for 1 minute.
• 8 in a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
• 9 divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
• 10 i sometimes sprinkle toasted nori over the soup.
• 11 enjoy!