Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach

Name: Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach
Total time: 25 min
Yield: Serves four as a main dish, six as a starter
Cuisine: asian, japanese
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

By Martha Rose Shulman

Total Time: About 25 minutes
Rating: 4(213)
Comments: Read comments

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.

Featured in: Sweet Potatoes: Nutrition Wrapped in Vivid Flavors

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Ingredients

Yield:Serves four as a main dish, six as a starter

6cups kombu dashi, chicken stock or vegetable stock
Salt to taste
6ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
1large or 2 small sweet potatoes about ¾ pound, peeled and sliced about ¼ inch thick cut in half lengthwise first if fat
2cups shredded cabbage
16-ounce bag baby spinach, rinsed
2tablespoons minced chives

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Tips

Sweet potatoes may be labeled as yams. Look for dark orange flesh.
Advance preparation: The noodles can be cooked ahead of serving and kept in the refrigerator for a couple of days. The stock can also be made a day or two ahead.

Ratings

4 out of 5

213 user ratings

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Comments

Ute7 years ago

Was very tasty ! I added a little soy sauce to the finished meal . Just do not over cook any of the ingredients, especially the soba noodles .

Jes7 years ago

ok its nice

e2 years ago

A few recommendations: Sauté about a cup of sliced mushrooms with soy sauce in the pot before adding the broth. Drop in some silken tofu with the spinach at the end and just let it heat through/break up as you stir.

Sarah4 months ago

Added some shredded chicken for protein and did about 9 cups of broth all told. Would still add more in future. The veggies soak up a lot. Have tried this with buckwheat soba noodles and with rice ramen. Rice ramen was much better!

erika8 months ago

i added fresh ginger and swapped swiss chard for spinach. finished with a soy sauce x soba noodle dipping sauce combo a large pinch of bonito flakes. lacked sesame oil entirely so hard to say how close to the original i got but still delicious. very adaptable, i’d say.

Liza11 months ago

This was delicious. I think the key is good dashi - in lieu of making my own, I used a high quality liquid concentrate. Also added silken tofu, per another commenter's suggestion.

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