Soup with spinach, tofu and soba noodles – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. dried soba noodles (buckwheat noodles)
- 225 gr. spinach (remove large stems, rinse leaves well, dry and cut across strips)
- 2 thin sliced carrots
- 225 – 300 gr. diced 1 cm. thick tofu cheese (better than silk)
- 7 tbsp. water
- 1 tbsp. l Dashi Concentrate
- 1/2 tbsp. soy sauce
- 1 tbsp. l Sahara
- 3 – 4 tbsp. l miso (fermented soya bean paste)
- 2 chopped stalks of green onions
Recipes with similar ingredients: noodles, spinach, carrots, soy sauce, green onions, tofu
Recipe preparation:
- Prepare the broth: In a saucepan, bring the water to a boil. Add dashi powder, soy sauce, sugar and cook broth 5 min. Add carrots to the broth and cook, covered, 5 min. Add spinach and tofu and cook the soup for a minute. In a small bowl mix miso with a little broth, pour the mixture back to the pan.
- In another pot of salted water, boil the noodles for 3-5 minutes to the state of “al dente”, trying not to digest it. Strain through a colander and rinse with cold water. Spread the noodles in soup bowls, fill with soup, and sprinkle each serving green onions.
