Soba Noodles with Spinach and Tofu Soba Noodles with Spinach and Tofu

Soba Noodles with Spinach and Tofu 150 Image by: Soba Noodles with Spinach and Tofu 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2010


Soba Sauce:


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.

Nutritional facts Per serving: about

  • Sodium 918 mg
  • Protein 20 g
  • Calories 369.0
  • Total fat 4 g
  • Potassium 725 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 64 g


  • Iron 44.0
  • Folate 92.0
  • Calcium 22.0
  • Vitamin A 106.0
  • Vitamin C 18.0
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Soba Noodles with Spinach and Tofu