Free Recipe Soba Soup with Spinach And Tofu
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Soba Soup with Spinach And Tofu Recipe
7 c Water
A; (6-inch) length of
; kombu* (dried
; kelp), wiped with a
; dampened cloth
1 oz Dried bonito flakes*; (about
-2 cups)
1/2 c Soy sauce
3 tb Mirin*; (syrup rice wine)
1 tb Sugar
1/2 lb Dried soba*; (buckwheat
-noodles)
2 Carrots; sliced thin
1/2 lb Spinach; coarse stems
; discarded and the
; leaves washed well,
; spun dry, and cut
; crosswise into 1
;-1/2-inch-wide
; strips
8 oz Firm tofu; (preferably
-silken),
; cut into 1/2-inch
; cubes, up to 10
3 tb Miso*; (fermented bean
; paste), or to
; taste, if desired,
; up to 4
2 Scallions; minced
Soba Soup with Spinach And Tofu Preparation
*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 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. Serves 6. Gourmet September 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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