Japanese Noodle Soup

1. 1

   Simmer the kombu for only 2 minutes, then discard.

2. 2

   Stir in the bonito flakes or Hon Dashi

3. 3

   Simmer, stirring for 3 minutes

4. 4

   Stir in the soy sauce, the mirin, and the sugar

5. 5

   Simmer the broth for 5 minutes

6. 6

   In a pot of water, cook the noodles till done, drain.

7. 7

   Add carrots and ginger to broth and simmer, covered, for 5 minutes

8. 8

   Stir in the spinach, noodles and tofu and simmer 1 minute

9. 9

   In small bowl, stir together 1/2 cup broth and miso

10. 10

    Pour miso back into pan of broth.

11. 11

    Ladle soup into bowls and sprinkle scallions on top.

12. 12

    1/2 pound dried soba (buckwheat noodles) can be substituted. Cook them in boiling salted water for 3 to 5 minutes, or until they are al dente . Drain in a colander and rinse them under cold water.

No additional tips available.