Japanese Noodle Soup
By: Anonymous
Published: Monday, November 30, 2009 - 11:18pm

Ingredients




7 cups water
6 inches length of kombu, wiped with damp cloth
3 teaspoons Hon Dashi
1/2 cup soy sauce
3 tablespoons mirin
1 tablespoon sugar
1 tablespoon fresh ginger, minced
2 carrots, thinly sliced
1/2 pound fresh spinach
8 ounces firm tofu (preferably silken), cut in ½" cubes
3 tablespoons miso
2 scallions, minced
package fresh Udon or fresh rice noodles

Preparation

1 In a saucepan bring the water to a boil with the kombu 2 Simmer the kombu for only 2 minutes, then discard. 3 Stir in the bonito flakes or Hon Dashi 4 Simmer, stirring for 3 minutes 5 Stir in the soy sauce, the mirin, and the sugar 6 Simmer the broth for 5 minutes 7 In a pot of water, cook the noodles till done, drain. 8 Add carrots and ginger to broth and simmer, covered, for 5 minutes 9 Stir in the spinach, noodles and tofu and simmer 1 minute 10 In small bowl, stir together 1/2 cup broth and miso 11 Pour miso back into pan of broth. 12 Ladle soup into bowls and sprinkle scallions on top.

About


1/2 pound dried soba (buckwheat noodles) can be substituted.  Cook them in boiling salted water for 3 to 5 minutes, or until they are al dente .  Drain in a colander and rinse them under cold water.