Soba soup with spinach and tofu
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Water |
| A; (6-inch) length of | ||
| ; kombu* (dried | ||
| ; kelp), wiped with a | ||
| ; 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 | Carrots; sliced thin | |
| ½ | pounds | Spinach; coarse stems |
| ; discarded and the | ||
| ; leaves washed well, | ||
| ; spun dry, and cut | ||
| ; crosswise into 1 | ||
| ; 1/2-inch-wide | ||
| ; strips | ||
| 8 | ounces | Firm tofu; (preferably silken), |
| ; cut into 1/2-inch | ||
| ; cubes, up to 10 | ||
| 3 | tablespoons | Miso*; (fermented bean |
| ; paste), or to | ||
| ; taste, if desired, | ||
| ; up to 4 | ||
| 2 | Scallions; minced | |
Directions
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.