Warm Soba in Broth with Spinach and Tofu Recipe

Name: Warm Soba in Broth with Spinach and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large shiitake mushrooms, stemmed; Vegetable oil cooking spray; Salt and freshly ground pepper; 2 teaspoons sugar; 3 tablespoons low-sodium soy sauce; 2 tablespoons mirin (see Note); 10 ounces soba noodles (see Note); 5 cups boiling water; 2 teaspoons instant dashi or 1 tablespoon miso paste (see Note); 4 ounces firm tofu, cut into 1/2-inch dice; 2 cups baby spinach leaves; 1/4 cup finely shredded daikon; 1 scallion, thinly sliced; 1 sheet nori seaweed, cut into 1/8-inch strips (see Note)

Servings: persons

4 large shiitake mushrooms, stemmed
Vegetable oil cooking spray
Salt and freshly ground pepper
2 teaspoons sugar
3 tablespoons low-sodium soy sauce
2 tablespoons mirin (see Note)
10 ounces soba noodles (see Note)
5 cups boiling water
2 teaspoons instant dashi or 1 tablespoon miso paste (see Note)
4 ounces firm tofu, cut into 1/2-inch dice
2 cups baby spinach leaves
1/4 cup finely shredded daikon
1 scallion, thinly sliced
1 sheet nori seaweed, cut into 1/8-inch strips (see Note)

1
Preheat the broiler.
2
Spray the mushroom caps with vegetable oil cooking spray, season with salt and pepper and broil 6 inches from the heat, turning the caps once, until lightly browned and tender, about 6 minutes.
3
Let cool, then thinly slice the mushrooms.
4
In a small bowl, stir the sugar into the soy sauce and mirin until dissolved.
5
In a large saucepan of boiling water, cook the soba noodles, stirring once or twice, until just tender, about 8 minutes.
6
Drain the noodles, rinse under cold water and drain again thoroughly.
7
Add the boiling water and instant dashi to the saucepan.
8
Add the tofu and shiitake and simmer just until heated through, about 2 minutes.
9
Add the spinach.
10
Transfer the soba to 4 deep bowls and spoon the dashi mixture on top.
11
Garnish the soba with the daikon, scallion and nori and serve right away, passing the soy sauce mixture alongside.

2956

kcal

Calories

302

Fat

Carbs

Protein

Fat 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 14 ingredients. The key ingredients include: 4 large shiitake mushrooms, stemmed, Vegetable oil cooking spray, Salt and freshly ground pepper, 2 teaspoons sugar, and more.

Yes, Warm Soba in Broth 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!

Warm Soba in Broth with Spinach and Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions