Best 5 Soba Soup With Spinach And Tofu Recipes

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Soba soup with spinach and tofu is a delicious and healthy Japanese dish that is perfect for a quick and easy meal. With its combination of savory broth, tender soba noodles, fresh spinach, and soft tofu, this soup is packed with flavor and nutrients. Whether you are a vegetarian or simply looking for a lighter meal, this soba soup is a great option. In this article, we will provide you with a simple recipe for making soba soup with spinach and tofu, along with some tips for customizing it to your own taste.

Here are our top 5 tried and tested recipes!

PHO WITH SPINACH AND TOFU



Pho With Spinach and Tofu image

You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 20m

Yield 6 servings

Number Of Ingredients 12

1 recipe vegetarian pho broth
1/2 pound firm tofu, cut in dominoes
Soy sauce to taste (optional)
12 ounces soba or wide rice noodles
4 to 6 fresh shiitake mushrooms, stems cut away and discarded (can use stems in the broth), caps sliced thin
1 generous bunch spinach, stem ends trimmed away, washed thoroughly in 2 changes water, or 8 ounces baby spinach
1/2 cup Asian or purple basil leaves, slivered if large, left whole if small
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
6 fresh mint sprigs
3 to 4 limes, cut in wedges

Steps:

  • Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
  • For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
  • Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 160 milligrams, Sugar 2 grams

SOBA SOUP WITH SPINACH



Soba Soup with Spinach image

This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons vegetable oil
12 ounces shiitake mushrooms (stems removed), caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
Coarse salt
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 tablespoons fresh lime juice
1 tablespoon soy sauce

Steps:

  • In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
  • Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 2 g, Protein 12 g

SOBA WITH GREEN GARLIC, SPINACH, EDAMAME AND CRISPY TOFU



Soba With Green Garlic, Spinach, Edamame and Crispy Tofu image

Green garlic and luscious spinach are both in abundance in the markets right now. If you can't find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 pound firm tofu, cut in dominoes
2 bulbs green garlic, trimmed of stalk
3/4 cup fresh or frozen edamame
1 tablespoon rice bran oil, grapeseed oil or canola oil
Soy sauce to taste
1 tablespoon extra virgin olive oil
Salt to taste
6 fresh shiitake mushrooms, stems cut away, sliced
2 generous bunches (about 1 1/4 to 1 1/2 pounds) spinach stems trimmed, washed in 2 changes of water
Freshly ground black pepper
2 tablespoons chopped cilantro
1/2 pound soba

Steps:

  • Blot the tofu dry on paper towels. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers and mince.
  • Bring a large pot of water to a boil, add salt to taste and add the edamame. Cook 4 minutes, then remove from the water with a slotted spoon and set aside.
  • Meanwhile, heat a wok or a wide skillet over medium-high heat until a drop of water evaporates upon contact. Swirl in the rice bran, grapeseed or canola oil and add the tofu. Stir-fry until golden brown, and remove from the pan. Season to taste with soy sauce and set aside.
  • Turn the heat down to medium and add the olive oil and the shiitakes. Cook until they begin to soften, stirring occasionally, 1 to 2 minutes, and add the green garlic along with a generous pinch of salt. Cook, stirring, until it is fragrant, about 1 minute. Add the spinach and cook, stirring, until it wilts. Season to taste with salt and pepper, and stir in the tofu and edamame. Turn the heat to low and keep warm while you cook the noodles.
  • Bring the water to a boil in the large pot, and add the noodles gradually, so that the water remains at a boil. Stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Allow them to boil for a few minutes if they are not. Drain in a colander. Place in a large bowl, top with the vegetables and tofu, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 2 grams

SOBA SOUP WITH SPINACH AND TOFU



Soba Soup With Spinach and Tofu image

MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

Provided by Sharon123

Categories     Soy/Tofu

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

7 cups water
1 tablespoon instant dashi stock
1/2 cup soy sauce
1 tablespoon sugar
1/2 lb dried soba noodles (buckwheat noodles)
2 carrots, sliced thin
1/2 lb spinach, coarse stems discarded and the leaves washed well, dryed, and cut crosswise into 1 1/2 inch-wide str
8 -10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
3 -4 tablespoons miso, to taste (fermented bean paste)
2 scallions, minced

Steps:

  • Make the broth: In a saucepan bring the water to a boil.
  • Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
  • Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
  • Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
  • In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
  • Add the carrots to the broth and simmer them, covered, for 5 minutes.
  • Stir in the spinach and the tofu and simmer the soup for 1 minute.
  • In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
  • Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
  • I sometimes sprinkle toasted nori over the soup.
  • Enjoy!

MISO SOUP WITH TOFU AND BABY SPINACH



Miso Soup With Tofu and Baby Spinach image

I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.

Provided by drbecca26

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups water
1 1/2 cups baby spinach leaves, cut into thin strips
1/2 cup thinly sliced fresh shiitake mushroom
3 tablespoons minced scallions
1 tablespoon tamari
1/3 cup mellow white miso
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

Steps:

  • Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
  • Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
  • Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
  • Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
  • Taste, adjust the seasonings if needed, and serve hot.

Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8

Tips:

  • Choose the right noodles: Soba noodles are the traditional choice for this soup, but you can also use udon or ramen noodles if you prefer.
  • Use fresh vegetables: Fresh spinach and carrots add a bright flavor and color to the soup. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.
  • Don't overcook the noodles: Soba noodles only take a few minutes to cook, so be careful not to overcook them. Otherwise, they will become mushy.
  • Add the tofu at the end: Tofu is a delicate ingredient, so it's best to add it to the soup at the very end. This will prevent it from overcooking and becoming tough.
  • Season to taste: The amount of soy sauce and mirin you add to the soup will depend on your personal preference. Start with a small amount and then add more to taste.

Conclusion:

Soba soup with spinach and tofu is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy.

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