Soba Soup With Spinach and Tofu

MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

• Ready In: 45 mins
• Serves: 6

Ingredients

• For the broth

• 7  cups water
• 1  tablespoon  instant dashi stock
• 1⁄2 cup soy sauce
• 1  tablespoon sugar
• 1⁄2 lb  dried  soba noodles (buckwheat noodles)
• 2  carrots, sliced thin
• 1⁄2 lb spinach, coarse stems discarded and the leaves washed well, dryed, and cut crosswise into 1 1/2 inch-wide str
• 8 -10  ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
• 3 -4  tablespoons miso, to taste (fermented bean paste)
• 2  scallions, minced

Directions

1. Make the broth: In a saucepan bring the water to a boil.
2. Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
3. Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
4. Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
5. 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.
6. Add the carrots to the broth and simmer them, covered, for 5 minutes.
7. Stir in the spinach and the tofu and simmer the soup for 1 minute.
8. 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.
9. Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
10. I sometimes sprinkle toasted nori over the soup.
11. Enjoy!