Soba Soup With Spinach and Tofu

Recipe by Sharon123
READY IN: 45mins


  • For the broth
  • 7
    cups water
  • 1
    tablespoon instant dashi stock
  • 12
  • 1
    tablespoon sugar
  • 12
    lb dried soba noodles (buckwheat noodles)
  • 2
    carrots, sliced thin
  • 12
    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


  • Make the broth: In a saucepan bring the water to a boil.
  • Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
  • Stir in the soy sauce 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.
  • I sometimes sprinkle toasted nori over the soup.
  • Enjoy!