- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Soba Sauce:
Method
Soba Sauce: In saucepan, soak kelp in water for 15 minutes. Bring just to boil over medium heat. Remove kelp and discard.Stir bonito flakes into water in pan; simmer for 6 minutes. Add mirin, soy sauce, sugar and sake; return to boil. Strain through cheesecloth into heatproof measuring cup; let
cool completely.
Meanwhile, in saucepan of boiling water, cook noodles according to package instructions, about 5 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry for 10 minutes.
Meanwhile, in covered skillet, steam spinach with 1/4 cup (50 mL) water, stirring occasionally, just until wilted. Drain in colander; press out water.
Toss together noodles, spinach and about 1 cup (250 mL) of the soba sauce; divide among 4 bowls. Top with tofu; sprinkle with onions, nori (if using) and sesame seeds. Serve with remaining soba sauce, adding as desired and tossing to coat.
Nutritional facts Per serving: about
- Sodium 918 mg
- Protein 20 g
- Calories 369.0
- Total fat 4 g
- Potassium 725 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 64 g
%RDI
- Iron 44.0
- Folate 92.0
- Calcium 22.0
- Vitamin A 106.0
- Vitamin C 18.0
