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10 cups
suggest servings
| 8 | ounces | soba noodles | dried |
| 8 | cups | chicken broth | |
| 1 | tablespoon | ginger | finely grated |
| 1/4 | pound | mushrooms, shitake | stems removed, slivered |
| 2 | tablespoons | sake | or mirin |
| 2 | tablespoons | soy sauce, tamari | or reduced-sodium soy sauce |
| 1 | tablespoon | rice wine vinegar | |
| 2 | tablespoons | miso paste | |
| 1 | cup | spinach | leaves, coarsely chopped |
| 4 | each | scallions, spring or green onions | finely chopped |
| 1/4 | cup | daikon (chinese white radish) | grated |
In large pot, bring at least 3 qts water to a boil.
Slowly add soba.
When water returns to a boil, add 1/2 c cold water.
Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to separate them.
Set aside. Combine chicken broth and ginger in the large pot and bring to a boil.
Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes.
Add sake or mirin, tamari or soy sauce and rice-wine vinegar.
In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach.
Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1204mg | 50% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 2.0g | 6% |
| Sugars 10.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 17% | Vitamin C | 18% | |
| Calcium | 4% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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