14 Reviews of Soba Soup With Spinach and Tofu

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!

From: VegSocialWorker

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: chia

On Oct 18, 2003

i substituted shrimp for tofu- and i did add some miso,this was an excellent starter to our asian themed dinner- and so quick and easy!

From: Canadian_in_the_Bay

On Jan 31, 2007

This was an excellent soup which was ridiculously easy to make. We will definitely be making this one again. I added some shitake mushrooms and I used 14 ounces of tofu because that was the size of the package and whenever I have left over tofu it tends to go to waste.

From: Daydream

On Aug 7, 2006

A very tasty soup, devoured by three of us in one sitting as a main meal. I used fresh soba noodles, 2 tablespoons red miso, a mixture of spinach and mizuna leaves and added some dried shiitake mushrooms. Next time I may use a low salt soy sauce. Thanks for posting.

From: Hey Jude

On Sep 28, 2003

This is TOTAL comfort food! I made this for lunch on a cold, rainy day and it really hit the spot. I did add the miso and I'm glad of it because it really adds to this soup. Thanks Sharon, I've been looking for a soup like this and I'll for sure be making this again!

From: tiffany k

On Feb 8, 2007

Very quick and very healthy too~ I will be making this pretty often from now on Thank you for sharing the recipe!

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: Prayztwice

On Apr 24, 2009

Yum, yum, yum, yum. A fabulous soup recipe! I made this exactly as written and wouldn't change a thing! My children and I ate the entire pot for dinner!! Thanks, Sharon, for a delish of a recipe that will be a mainstay at our house.

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!!