Soba Soup with Spinach and Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Japanese connoisseurs of the noodle hold soba, made primarily of buckwheat flour, in particularly high regard. Here the nutty taste of the soba noodles is set off by a restorative broth in which miso is a savory option. Can be prepared in 45 minutes or less. Ingredients:
7 cups water |
a 6-inch length of kombu * (dried kelp), wiped with a dampened cloth |
1 ounce (about 2 cups) dried bonito flakes |
1/2 cup soy sauce |
3 tablespoons mirin * (syrup rice wine) |
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 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.
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.
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