Soba Soup with Spinach and Tofu Recipe

Name: Soba Soup with Spinach and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water; a 6-inch length of kombu * (dried kelp), wiped with a dampened cloth; 1 ounce (about 2 cups) dried bonito flakes*; 1/2 cup soy sauce; 3 tablespoons mirin * (syrup rice wine); 1 tablespoon sugar; 1/2 pound dried soba* (buckwheat noodles); 2 carrots, sliced thin; 1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and cut crosswise into 1 1/2-inch-wide strips; 8 to 10 ounces firm tofu (preferably silken), cut into 1/2-inch cubes; 3 to 4 tablespoons miso* (fermented bean paste), or to taste, if desired; 2 scallions, minced; *available at Japanese markets

Servings: persons

7 cups water
a 6-inch length of kombu * (dried kelp), wiped with a dampened cloth
1 ounce (about 2 cups) dried bonito flakes*
1/2 cup soy sauce
3 tablespoons mirin * (syrup rice wine)
1 tablespoon sugar
1/2 pound dried soba* (buckwheat noodles)
2 carrots, sliced thin
1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and cut crosswise into 1 1/2-inch-wide strips
8 to 10 ounces firm tofu (preferably silken), cut into 1/2-inch cubes
3 to 4 tablespoons miso* (fermented bean paste), or to taste, if desired
2 scallions, minced
*available at Japanese markets

1
In a saucepan bring the water to a boil with the kombu, simmer the kombu for 2 minutes, and remove it with tongs, discarding it.
2
Stir in the bonito flakes and simmer the mixture, stirring occasionally, for 3 minutes.
3
Stir in the soy sauce, the mirin, 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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 cups water, a 6-inch length of kombu * (dried kelp), wiped with a dampened cloth, 1 ounce (about 2 cups) dried bonito flakes*, 1/2 cup soy sauce, and more.

Yes, Soba Soup with Spinach and Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soba Soup with Spinach and Tofu

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