INGREDIENTS

INSTRUCTIONS

FOR THE BROTH
*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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