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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Newsletters
Winter Issue - 2003-2004

Soba and Spinach Soup
by Lauren Klatsky

Serves 6

Kombu Stock

6" piece kombu*
3 Tablespoons mirin**
7 cups filtered water
1 Tablespoon sugar
1/4 cup soy sauce

Place kombu in pot of water and soak for 30 minutes.

Bring to a boil and simmer for 15-20 minutes.

Add soy sauce, mirin and sugar and simmer another 5 minutes.

Strain stock through fine mesh sieve and return to a large soup pot.

Soup

8 oz. soba noodles
2 carrots, thinly sliced
8 oz. spinach, cleaned, dried and cut into 1" strips
1 package Mori-Nu firm silken tofu, cut into 1/2" cubes (or other firm tofu if you cannot find Mori-Nu)
2-4 Tablespoons sweet white or mellow barley miso, to taste
2 scallions, thinly sliced on the bias

1. Cook soba noodles in a pot of boiling, salted water for 3-5 minutes, until al dente, being careful not to overcook them. Rinse under cold water.

2. Bring stock back to a simmer and add carrots. Cook, covered, for 5 minutes. Stir in spinach and tofu and simmer the soup another minute.

3. In a small bowl, dissolve miso in 1/2 cup of hot soup and return mixture back to the pot.

4. To serve, divide noodles among soup bowls and ladle soup over them.  Sprinkle each serving with some scallions.

* Kombu is a dried seaweed that can be purchased from most health food stores.

**Mirin in a sweet rice wine used for cooking. It is available at Asian markets and health food stores.

Return to Winter Issue - 2003-2004

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