Soba Soup With Spinach and Tofu |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food! Ingredients:
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!
|
|