Soba soup with spinach and tofu
1 servings
Quantity | Ingredient | |
---|---|---|
7 | cups | Water |
\N | \N | A; (6-inch) length of |
\N | \N | ; kombu* (dried |
\N | \N | ; kelp), wiped with a |
\N | \N | ; dampened cloth |
1 | ounce | Dried bonito flakes*; (about 2 cups) |
½ | cup | Soy sauce |
3 | tablespoons | Mirin*; (syrup rice wine) |
1 | tablespoon | Sugar |
½ | pounds | Dried soba*; (buckwheat noodles) |
2 | \N | Carrots; sliced thin |
½ | pounds | Spinach; coarse stems |
\N | \N | ; discarded and the |
\N | \N | ; leaves washed well, |
\N | \N | ; spun dry, and cut |
\N | \N | ; crosswise into 1 |
\N | \N | ; 1/2-inch-wide |
\N | \N | ; strips |
8 | ounces | Firm tofu; (preferably silken), |
\N | \N | ; cut into 1/2-inch |
\N | \N | ; cubes, up to 10 |
3 | tablespoons | Miso*; (fermented bean |
\N | \N | ; paste), or to |
\N | \N | ; taste, if desired, |
\N | \N | ; up to 4 |
2 | \N | Scallions; minced |
FOR THE BROTH
*available at Japanese markets
Make the broth:
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. Stir in the bonito flakes and simmer the mixture, stirring occasionally, for 3 minutes. Stir in the soy sauce, the mirin, 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 ½ 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.
Serves 6.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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