SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH

Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach image

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

Ingredients

6 cups kombu dashi, chicken stock or vegetable stock
Salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
1 large or 2 small sweet potatoes about 3/4 pound, peeled and sliced about 1/4 inch thick cut in half lengthwise first if fat
2 cups shredded cabbage
1 6-ounce bag baby spinach, rinsed
2 tablespoons minced chives

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