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CATEGORY CUISINE TAG YIELD
Grains Japanese September 1 1 Servings

INGREDIENTS

7 c Water
A, 6-inch length of
kombu* dried
kelp wiped with a
dampened cloth
1 oz Dried bonito flakes*, about
2 cups
1/2 c Soy sauce
3 T Mirin*, syrup rice wine
1 T Sugar
1/2 lb Dried soba*, buckwheat
noodles
2 Carrots, sliced thin
1/2 lb Spinach, coarse stems
discarded and the
leaves washed well
spun dry and cut
crosswise into 1
1/2-inch-wide
strips
8 oz Firm tofu, preferably
silken
cut into 1/2-inch
cubes up to 10
3 T Miso*, fermented bean
paste or to
taste if desired
up to 4
2 Scallions, minced

INSTRUCTIONS

available at Japanese markets  Make the broth:  In a saucepan bring the
water to a boil with the kombu, simmer the  kombu for 2 minutes, and
remove it with tongs, discarding it. Stir in  the bonito flakes and
simmer the mixture, stirring occasionally, for  3 minutes. Stir in the
soy sauce, the mirin, 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.  Serves 6.  Gourmet
September 1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2372
Calories From Fat: 1424
Total Fat: 160.4g
Cholesterol: 269mg
Sodium: 12196.4mg
Potassium: 4489.6mg
Carbohydrates: 112.3g
Fiber: 25g
Sugar: 56.4g
Protein: 143.7g


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