Title: Soba Soup with Spinach And Tofu
Categories: September 1
Yield: 1 servings

-------------------------------FOR THE BROTH-------------------------------
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 tb Mirin*; (syrup rice wine)
1 tb 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 tb Miso*; (fermented bean
; paste), or to
; taste, if desired,
; up to 4
2 Scallions; minced

*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

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Converted by MM_Buster v2.0l.