Food Network: Soba Soup with Spinach and Tofu

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Soba Soup with Spinach and Tofu
Recipe courtesy Gourmet magazine

Ingredients
For the broth:
7 cups water
1 tablespoon instant dashi
1/2 cup soy sauce
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

Instructions
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.