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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (449g) Recipe makes 6 servings The following items or measurements are not included below: instant dashi stock |
||
| Calories 211 | ||
| Calories from Fat 23 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2003mg | 83% | |
| Potassium 510mg | 14% | |
| Total Carbohydrate 38.3g | 12% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 4.4g | ||
| Protein 13.4g | 26% | |
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Soba Soup With Spinach and Tofu
By: Sharon123
Sep 8, 2003
MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!
SERVES 6
Ingredients
For the broth
- 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
Directions
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!
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More recipes like this one:
Soba Noodle Salad With Vegetables and Tofu
Peking Chicken With Mandarin Pancake
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian > Eastern > Japanese
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mel#608
On Sep 24, 2008
I don't know why but I had my doubts as I was making this, smelling how strong the soy sauce is... but boy oh boy is this ever delicious! I too don't have and couldn't find Dashi at my grocer so I used a box of Vegetable broth (which is about 4 cups) added another 4 cups of water (I was concerned about the salt content) and then followed everything else exact except added a handful of shitake mushrooms and used green onion instead of scallions. I'm confused though why the recipe would say to add Miso if desired, it's a must, it's what makes the soup so good!! Mmmmmmmmmmmm!! 
From: chefsgk
On Nov 10, 2007
This is very good miso soup. I used veggie broth instead of dashi broth and it came out just fine. I agree with previous posters, this soup really needs the miso. Thank you for the recipe!
From: AJO
On Aug 20, 2006
Yumm, this turned out fantastic and it is so easy to make. I am going to make this again and again, especially for quick lunches. We also did not have dashi stock, so just used veggie stock. I also added some fresh shitake mushrooms. Thanks for another great one, Sharon 123!
From: Roosie
On Jun 14, 2004
Mmm, this was goooood! It was also extremely quick and easy to put together too, and surprisingly filling. I omitted the scallions (none on-hand) and added 2 sliced mushrooms with the spinach and tofu. We also added shredded daikon on top at the table. I forgot the miso at first, but then realized and added it. It really adds an amazing depth to the flavors and I would not recommend leaving it out... not that the soup was bad without it, it was just so much better with! Great flavors and colors- really a beautiful dish with the brown broth, tan buckwheat noodles, orange carrots, green spinach and white tofu. Thank you so much for posting- I will definitely be making this again! We served this as a main dish with Sue L's Japanese Pickled Daikon and Carrot Salad (#29119) on the side. Delicious!
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