Soba Soup With Spinach and Tofu Recipe #70758
MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!
by Sharon123
45 min | 15 min prep
SERVES 6
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
- 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.
- I sometimes sprinkle toasted nori over the soup.
- Enjoy!
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5 stars