Japanese Noodle Soup
Photo: Anonymous
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
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.
10
In small bowl, stir together 1/2 cup broth and miso
11
Pour miso back into pan of broth.
Tools
.
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.
Yield:
1.0 servings
Added:
Monday, November 30, 2009 - 11:18pm
