Soba Noodles with Spinach and Tofu

By The Canadian Living Test Kitchen

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Soba Noodles with Spinach and Tofu
Photography by Jodi Pudge

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	369369 cal
pro	20 g20g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	64 g64g carb
fibre	6 g6g fibre
chol	0 mg0mg chol
sodium	918 mg918mg sodium
potassium	725 mg725mg potassium
% RDI:	-
calcium	2222 calcium
iron	4444 iron
vit A	106106 vit A
vit C	1818 vit C
folate	9292 folate

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Preparation time: 10 minutes Stand: 15 minutes
Cook time : 6 minutes
Total time : PT6M

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 pkg (250 g) Japanese buckwheat (soba) noodles 1 1pkg (250 g) pkg (250 g)Japanese buckwheat (soba) noodles
1 lb fresh spinach , trimmed1 1lb lbfresh spinach, trimmed
1 pkg (10 oz/300 g) soft tofu , cubed1 1pkg (10 oz/300 g) pkg (10 oz/300 g)soft tofu, cubed
2 green onions , thinly sliced on bias2 2green oniongreen onions, thinly sliced on bias
2 tbsp thin strips nori , (optional)2 2tbsp tbspthin strips nori, (optional)
1 tbsp toasted white sesame seeds 1 1tbsp tbsptoasted white sesame seeds
Soba Sauce:
1 piece (about 4 inches/10 cm long) dried kelp , (konbu)1 1piece (about 4 inches/10 cm long) piece (about 4 inches/10 cm long)dried kelp, (konbu)
2 cups water 2 2cups cupswater
1 cup bonito flakes 1 1cup cupbonito flakes
1/2 cup mirin 1/2 1/2cup cupmirin
1/3 cup sodium-reduced soy sauce 1/3 1/3cup cupsodium-reduced soy sauce
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tbsp sake 1 1tbsp tbspsake

Preparation

Soba Sauce: In saucepan, soak kelp in water for 15 minutes. Bring just to boil over medium heat. Remove kelp and discard.

Stir bonito flakes into water in pan; simmer for 6 minutes. Add mirin, soy sauce, sugar and sake; return to boil. Strain through cheesecloth into heatproof measuring cup; let
cool completely.

Meanwhile, in saucepan of boiling water, cook noodles according to package instructions, about 5 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry for 10 minutes.

Meanwhile, in covered skillet, steam spinach with 1/4 cup (50 mL) water, stirring occasionally, just until wilted. Drain in colander; press out water.

Toss together noodles, spinach and about 1 cup (250 mL) of the soba sauce; divide among 4 bowls. Top with tofu; sprinkle with onions, nori (if using) and sesame seeds. Serve with remaining soba sauce, adding as desired and tossing to coat.

Source : Canadian Living Magazine: July 2010