Takeaway soup with spinach and tofu
6 servings
45 minutes
The Japanese method of making soups is different from the Russian one. First the broth, then the filling. In our case, tofu, spinach, carrots and soba are added to the dashi broth (made from brown seaweed) - soba is boiled separately. This soup is meatless, but with dried bonito flakes: they are also needed to achieve the umami taste, or, more simply, to make the broth richer and, accordingly, tastier.
1
Pour 1.6 liters of water into a pot, add a 15 cm piece of dry kombu, and bring to a boil. Simmer for two minutes, then use tongs to remove the kombu.
- Kombu (kelp): 1 piece
2
Add bonito flakes to the water and simmer for another three minutes. Then pour in soy sauce, mirin, add sugar, stir, and simmer for another five minutes. Strain the broth through a fine sieve and return it to the pot.
- Bonito flakes (katsuobushi): 30 g
- Soy sauce: 100 ml
- Mirin: 3 tablespoons
- Sugar: 1 tablespoon
3
Cut the carrot into thin strips. Wash the spinach, remove the stems, and cut the leaves into large pieces.
4
Salt boiling water and cook buckwheat noodles for five minutes. Drain and rinse with cold water.
- Soba noodles: 200 g
5
Heat the broth, add the carrot, and boil for five minutes. Then add the spinach, tofu cubes, and boil for another minute.
- Carrot: 2 pieces
- Spinach: 220 g
- Tofu: 250 g
6
Take half a glass of broth from the pot and dissolve miso paste in it - then add the mixture back to the soup to taste. Or dissolve in each bowl, sprinkling each serving with thin rings of leek.
- Miso paste: 50 g
- Leek: 2 pieces
