Soba Soup With Spinach And Tofu

By á-174942

Ingredients

• 7 cups water
• 1 tablespoon instant dashi
• 1/2 cup soy sauce
• 1 tablespoon sugar
• 1/2 pound dried soba* (buckwheat noodles)
• 2 carrots sliced thin
• 1/2 pound spinach coarse stems
• discarded, leaves washed well, spun dry, and cut crosswise into 1 1/2"-wide strips
• 8 ounces firm tofu - (to 10) cut 1/2" cubes (preferably silken)
• 3 tablespoons miso* - (to 4) or to taste (fermented bean paste)
• 2 scallions minced

Details

Servings 6

Preparation

Step 1

* Note: Available at Japanese markets

Make the broth: In a saucepan bring the water to a boil. Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes. Stir in the soy sauce and the sugar and simmer the broth for 5 minutes. Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.

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.

Add the carrots to the broth and simmer them, covered, for 5 minutes. Stir in the spinach and the tofu and simmer the soup for 1 minute. 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.

Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.

This recipe yields 6 servings.