SOBA SOUP WITH SPINACH
This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
- Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 2 g, Protein 12 g
CHICKEN SOBA NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
- While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
- Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
- Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
- Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.
SOBA NOODLE BOWL WITH SMOKED TROUT
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
- Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
- Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and chile pepper.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 810 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 28 grams
SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 1h
Yield Four generous servings
Number Of Ingredients 8
Steps:
- Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
- Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
- Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
- Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 1 gram, Carbohydrate 71 grams, Fat 1 gram, Fiber 3 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 1129 milligrams, Sugar 1 gram
SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH
This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, soups and stews, appetizer, main course
Time 25m
Yield Serves four as a main dish, six as a starter
Number Of Ingredients 7
Steps:
- Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
- If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1166 milligrams, Sugar 2 grams
SOBA SOUP WITH SPINACH AND TOFU
MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!
Provided by Sharon123
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the broth: In a saucepan bring the water to a boil.
- Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
- Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
- Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
- In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
- Add the carrots to the broth and simmer them, covered, for 5 minutes.
- Stir in the spinach and the tofu and simmer the soup for 1 minute.
- In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
- Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
- I sometimes sprinkle toasted nori over the soup.
- Enjoy!
MISO SOUP WITH TOFU AND BABY SPINACH
I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.
Provided by drbecca26
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- Taste, adjust the seasonings if needed, and serve hot.
Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8
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