Spinach, tofu and soba noodle soup
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spinach, tofu and soba noodle soup - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g dried soba noodles (buckwheat noodles)
- 225 g spinach (remove large stems, wash leaves well, dry and cut crosswise into strips)
- 2 carrots, thinly sliced
- 225-300 g of firm tofu (silken is best), cut into 1 cm cubes
- 7 tbsp of water
- 1 tbsp dashi broth concentrate
- 1/2 cup soy sauce
- 1 tbsp. sugar
- 3-4 tbsp miso (fermented soybean paste)
- 2 chopped green onion stalks
We recommend
Cooking the dish according to the recipe:
- Make the broth: Bring a saucepan of water to a boil. Add dashi powder, soy sauce, and sugar, and simmer for 5 minutes.
Add the carrots to the broth and simmer, covered, for 5 minutes. Add the spinach and tofu and simmer for another minute. In a small bowl, combine the miso with a small amount of broth and pour the mixture back into the pan. - In another saucepan of salted water, cook the noodles for 3-5 minutes until al dente, being careful not to overcook them. Drain through a colander and rinse with cold water. Divide the noodles among soup bowls, pour the soup over them, and garnish each serving with green onions.
Categories:
Similar recipes
