Community Pick

Soba Soup With Spinach and Tofu

“MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • For the broth
  • 7 cups water
  • 1 tablespoon instant dashi stock
  • 12 cup soy sauce
  • 1 tablespoon sugar
  • 12 lb dried soba noodles (buckwheat noodles)
  • 2 carrots, sliced thin
  • 12 lb spinach, coarse stems discarded and the leaves washed well, dryed, and cut crosswise into 1 1/2 inch-wide str
  • 8 -10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
  • 3 -4 tablespoons miso, to taste (fermented bean paste)
  • 2 scallions, minced

Directions

  1. Make the broth: In a saucepan bring the water to a boil.
  2. Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
  3. Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
  4. Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
  5. 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.
  6. Add the carrots to the broth and simmer them, covered, for 5 minutes.
  7. Stir in the spinach and the tofu and simmer the soup for 1 minute.
  8. 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.
  9. Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
  10. I sometimes sprinkle toasted nori over the soup.
  11. Enjoy!

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