Tofu Soba Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 369.5
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 5,195.4 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 24.9 g

View full nutritional breakdown of Tofu Soba Noodle Soup calories by ingredient
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Slightly modified from a recipe found in Gourmet magazine. Slightly modified from a recipe found in Gourmet magazine.
Number of Servings: 3


    - 7 cups vegetable broth
    - 1/2 cup soy sauce
    - 1 tsp. sugar
    - 1/2 lb dried soba noodles (buckwheat noodles)
    - 2 carrots, sliced thin
    - 1 cup shiitake mushrooms, pieces
    - 1/2 lb spinach, coarse stems discarded and the leaves washed well, and chopped
    -8-10 ounces firm tofu, cut into 1/2 inch cubes
    -3-4 tablespoons miso, to taste
    - 2 scallions, minced


- In a saucepan bring the broth to a boil.
- Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
- In a pot 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 and mushrooms 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 3 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.

Number of Servings: 3

Recipe submitted by SparkPeople user FUTUREPINUP.

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