Posted by: 4whateveritsworth | January 2, 2012

Hearty Udon (or soba noodle) Soup With Tofu And Spinach

So, tell me, are you still feeling full from all the eating the past few weeks? I am, but I don’t regret any of it. Everything was delicious!

In between all the eating, and once the holiday meals have passed, we eat a lot of soups.  They are true comfort food this time of year, and generally the recipes I turn to are wholesome, filling and nutritious.

This recipe for Udon soup with tofu and spinach is a terrific last-minute meal. It’s nearly a one pot meal, and so quick and easy to make.

Hearty Udon (or soba noodle) Soup With Tofu and Spinach

6 ounces of cooked udon or soba noodles (I prefer the Soba noodles, since they are heartier and have more taste and added protein. The noodles can be undercooked, since they will cook further once they are added to the soup.)

6 cups of chicken broth (I prefer low sodium. I can always add salt, if needed. Another option is to use 4 cups low sodium soup, and 2 cups full sodium soup.)

14 ounces of tofu, drained, cubed

Spinach (I prefer baby spinach) – at least 4 handfuls, though I usually add an entire bag from Trader Joe’s

5 scallions, thinly sliced and chopped

1 tsp hot sesame oil (Since I don’t have hot sesame oil, I add hot chili oil and sesame oil separately, to taste.  Additional oil can be added to each portion.)

Cook and drain the noodles, and rinse with cold water. Set aside. You may want to cut the noodles in half or in smaller pieces.

Place the chicken broth in a large pot and boil. Add tofu and udon/soba noodles, and boil again.  Stir in spinach and cook just until soft. Add scallions,and sesame and chili oils. Adjust seasonings to your preference.

Be creative, you can easily add other veggies (snow peas, snap peas, edamame, cilantro…..)

This recipe makes approximately 4 servings.

Until my next post, 4 whatever it’s worth…..

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