Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
183 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 8 grams protein; 1165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- 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.
Private Notes
Comments
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 .
ok its nice
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.
I’ve made this as written several times and liked but didn’t love it. This last time I switched up a bunch of stuff. I used boxed beef broth because it’s what I had on hand, and doctored it with cinnamon, cardamom, ginger, mirin, coconut aminos (sub for shoyu) and ground grains of paradise (sub for peppercorns). Was trying (poorly) to emulate pho broths and while I didn’t get close, what we landed on was delicious and warming. If I play with the broth like this in future I’d sub cabbage for a different vegetable, or use less. z up as Si
Very good. I would slice the sweet potatoes thicker next time and keep a closer eye as they cooked faster than I expected and got too soft.
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!