Soba Soup With Spinach and Tofu

This is absolutely delicious!! We could not find any instant dashi powder, so I made my own dashi stock. Part of that process included using shiitake mushrooms, so I just added those to the soup. I had a miso paste, wasn't sure if I should use red or yellow. I used red. My husband couldn't get enough! Thank you!

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We did not have any carrots, dashi stock and a scarse amount of miso soup powder but it turned out really great anyways! I used 2 vegetable stock cubes and also added 3 red sliced chilies for some heat and a few slivers of fresh ginger which I think really added just the right amount of kick. Can't wait to have it again!

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This soup is delicious, filling, easy, wonderful!

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used mirin instead of sugar and my dashi was in powder form so did not have to strain it. Used dried miso soup packets. Next time i will add dried shitake mushrooms (soak them separately first and slice) and miso paste, a splash of sake would be good too. Put jar of chili flakes on table as they do in Japan.

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Y-U-M! This is super yummy. Used frozen spinach as that's all I had. I also threw in some fresh mushrooms. I drained the tofu really well first and used the stock I had on hand since I couldn't find dashi stock. I put everything in the crock pot minus the noodles and simmered on high for 3 1/2 to 4 hours. Poured over noodles and served. Great leftovers, too! Will make again!

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I made this the other night for supper and we all enjoyed this. I was leary about finding all the ingredients for this but decieded to check out our local asian food market. I found it all and then some....lol. We liked the flavor of this soup. I am thinking of making this for one of my soups on Christmas Eve, for something different. Thank you so much for sharing this with us.

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Yum, yum, yum, yum. A fabulous soup recipe! I made this exactly as written and wouldn't change a thing! My children and I ate the entire pot for dinner!! Thanks, Sharon, for a delish of a recipe that will be a mainstay at our house.

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I don't know why but I had my doubts as I was making this, smelling how strong the soy sauce is... but boy oh boy is this ever delicious! I too don't have and couldn't find Dashi at my grocer so I used a box of Vegetable broth (which is about 4 cups) added another 4 cups of water (I was concerned about the salt content) and then followed everything else exact except added a handful of shitake mushrooms and used green onion instead of scallions. I'm confused though why the recipe would say to add Miso if desired, it's a must, it's what makes the soup so good!! Mmmmmmmmmmmm!! :)

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This is very good miso soup. I used veggie broth instead of dashi broth and it came out just fine. I agree with previous posters, this soup really needs the miso. Thank you for the recipe!

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Very quick and very healthy too~ I will be making this pretty often from now on :) Thank you for sharing the recipe!

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This was an excellent soup which was ridiculously easy to make. We will definitely be making this one again. I added some shitake mushrooms and I used 14 ounces of tofu because that was the size of the package and whenever I have left over tofu it tends to go to waste.

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Yumm, this turned out fantastic and it is so easy to make. I am going to make this again and again, especially for quick lunches. We also did not have dashi stock, so just used veggie stock. I also added some fresh shitake mushrooms. Thanks for another great one, Sharon 123!

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A very tasty soup, devoured by three of us in one sitting as a main meal. I used fresh soba noodles, 2 tablespoons red miso, a mixture of spinach and mizuna leaves and added some dried shiitake mushrooms. Next time I may use a low salt soy sauce. Thanks for posting.

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Am also unfamiliar with dashi stock so I used vegetable broth. Perhaps for that reason this soup came out a bit salty (I also included miso), but otherwise very good, and very low in fat. On top of that I used a lite tofu but it was low enough in calories with regular. I would even suggest adding a teaspoon or so of sesame oil for taste. It's a very pretty soup too - photo to follow this review.

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This was very good. I didn't have dashi (unfamiliar) but I used homemade veggie broth and added dulse flakes. I didn't use miso and I used chives instead of scallions. I think mushrooms would make a nice addition. Healthy and good! Thanks

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Interesting using ingredients which I haven't used before. What surprised me is how much my ds loved this soup -- he had three bowlfuls!

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Mmm, this was goooood! It was also extremely quick and easy to put together too, and surprisingly filling. I omitted the scallions (none on-hand) and added 2 sliced mushrooms with the spinach and tofu. We also added shredded daikon on top at the table. I forgot the miso at first, but then realized and added it. It really adds an amazing depth to the flavors and I would not recommend leaving it out... not that the soup was bad without it, it was just so much better with! Great flavors and colors- really a beautiful dish with the brown broth, tan buckwheat noodles, orange carrots, green spinach and white tofu. Thank you so much for posting- I will definitely be making this again! We served this as a main dish with Sue L's Japanese Pickled Daikon and Carrot Salad (#29119) on the side. Delicious!

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i substituted shrimp for tofu- and i did add some miso,this was an excellent starter to our asian themed dinner- and so quick and easy!

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This is TOTAL comfort food! I made this for lunch on a cold, rainy day and it really hit the spot. I did add the miso and I'm glad of it because it really adds to this soup. Thanks Sharon, I've been looking for a soup like this and I'll for sure be making this again!

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Overall pretty good. I used vegetable bouillon instead of dashi stock. I also substituted carrots and spinach with bok choy and fresh bean sprouts. Next time I will use less soy sauce, since it seemed a little overpowering.

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