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

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Converted by MM_Buster v2.0l.

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