Soba and Spinach Soup
by Lauren Klatsky
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
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
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
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
* 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