February 23, 2012

Soba Noodles in Broth with Sweet Potato, Cabbage, and Spinach

soup 2
Wholesome, comforting, and just plain lovely.
As much as I love to fiddle with recipes and fill them with interesting, new ingredients, every once and a while it feels so great to enjoy something simple.
dry noodles 2
Filled to the brim with healthy, gorgeous vegetables, this Japanese dish is as delicious as its name is long.

ingredients
After simmering up a yummy broth and letting it bubble away with sweet potatoes and cabbage, we serve it over toothsome soba noodles tossed with nutty sesame oil.
sesame oil
These noodles are so delightful that they even make me use pretentious foodie terms like “toothsome.”
bottles
Combined with spinach for an even bigger dose of colorful vitamins and everything is beautiful.
spinach
All together, the noodles, veggies, and broth mix and marry to create an amazingly simple and delicious meal.
noodle bowl text2
noodles and soup text2
soup with onions text2
Soba Noodles in Broth with Sweet Potato, Cabbage, and Spinach
Recipe adapted from The New York Times
Printable Recipe


6 cups kombu dashi, chicken stock, or vegetable stock
2 tablespoons soy sauce
1 1/2 tablespoons mirin
pinch chili flakes
salt, to taste
6 ounces soba noodles, cooked and tossed with 1 tablespoon sesame oil
1 large sweet potato, peeled, halved, and sliced about 1/4-inch thick
2 cups shredded cabbage
4 ounces baby spinach, coarsely shredded
1 green onion, divided, chopped


In a large pot, combine the stock, soy sauce, mirin, and chili flakes over medium-high heat. Bring to a simmer and taste, adding salt if necessary. Add sweet potatoes, cabbage, and the white parts of the green onion, cooking for 15 minutes until the vegetables are tender.
If the noodles have been refrigerated, warm them by placing them in a strainer and dipping it in the simmering soup. Distribute the noodles between four soup bowls. Add the spinach to the soup and turn off the heat. Cover the pot and let sit for 3 minutes. Ladle the soup equally into the four bowls. Sprinkle with the chopped green parts of green onion and serve.

5 comments:

  1. I've been chowing down on pumpkin and sweet potato (probably because I'm on the no-sugar!) recently, but never thought of putting it with soba, can totally see how that would work.

    ReplyDelete
  2. Yum. Sounds simple yet delicious. I love soba :-)

    ReplyDelete
  3. I'm totally in love with soba noodles! This looks like a fantastic, refreshing recipe. Can't wait to try!

    ReplyDelete
  4. Koci darling! This recipe is screaming at me (in a darn good way). Just went on a tour of a Japenese market and bough Soba noodles. And your recipe looks devine. Pics are perrrfect. Cheers honey!

    ReplyDelete

Thanks for commenting! By leaving a comment, you officially become one of my favorite people. Mwah! :D

Related Posts Plugin for WordPress, Blogger...