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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Soba Soup with Spinach and Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions