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6 inch strip kombu (dried seaweed)
shiitake mushrooms stemmed and sliced
firm tofu cubed (optional)
scallions sliced on a diagonal
spinach leaves chopped
Cook the soba noodles in boiling salted water until done. Drain and drizzle with 1/4 tsp. sesame oil toss to coat. Set aside.
Put the broth in the same pot and bring to a boil. Reduce heat to a simmer and add the kombu and tea bags. Cover and simmer 5 minutes.
remove the kombu and tea bags with slotted spoon and discard. add the carrot, mushrooms, tofu if using and soy sauce.Cover and simmer 5 minutes.
Put 1/4 cup broth in a bowl with the miso and let it dissolve then add it to the pot. Stir in the scallions, lemon juice, and remaining sesame oil.
Place the noodles in a serving bowl. Top with some spinach ladle broth over top and top with cilantro
Last Updated: Thu, Jun 30, 2016