Recipe courtesy of Sara Moulton

Soba Soup with Spinach and Tofu

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Cook’s Note

*available at Japanese markets.

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