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Soba Soup with Spinach and Tofu Recipe


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 strip
8-10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
3-4 tablespoons miso, to taste,if desired (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.
You could sprinkle toasted nori (seaweed) over the soup as well.

Serves 6.

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