Soup with Spinach and Tofu

Ingredients

• Kombu Seaweed 1 piece
• Dried Bonito Flakes 0 oz
• Soy Sauce 5 fl oz
• Mirin 3 spoons
• Sugar 1 tablespoon
• Soba Noodles 5 oz
• Carrot 2 pieces
• Spinach 10 oz
• Tofu 10 oz
• Miso Paste 0 oz
• Leek 2 pieces

Step-by-Step Guide

Step 1

Pour 1.6 liters of water into a pot, add a 15 cm piece of dried kombu seaweed, and bring to a boil. Simmer on low heat for two minutes, then use tongs to remove the kombu.

Step 2

Add bonito flakes to the water and simmer for an additional three minutes. Then, pour in the soy sauce and mirin, add sugar, stir, and continue to simmer for another five minutes. Strain the broth through a fine mesh sieve and return it to the pot.

Step 3

Cut the carrot into thin sticks. Rinse the spinach, remove the stems, and tear the leaves into large pieces.

Step 4

Salt the boiling water and cook the buckwheat noodles for five minutes. Drain in a colander and rinse with cold water.

Step 5

Heat the broth, add the carrot, and cook for five minutes. Then add the spinach and tofu cubes, and cook for another minute.

Step 6

Take half a cup of broth from the pot and dissolve the miso paste in it, then add the mixture back to the soup to taste. Alternatively, you can dilute it in each bowl, garnishing each serving with thin rings of leeks.