Japanese Soba Noodle Soup With Fish Recipes

JAPANESE SOBA NOODLE SOUP WITH FISH

Steps:

• Whisk 3 cups (750ml) water, stock, miso and tamari in a large saucepan until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
• Meanwhile, cook noodles in a large saucepan of boiling water for 3-4 minutes or until tender. Drain. Divide noodles among serving bowls.
• Add carrot, corn, bamboo, mushrooms, beans and fish to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until fish is just cooked through. Stir in shallots and spinach. Ladle hot soup over noodles in bowls. Serve.

JAPANESE SOBA NOODLE SOUP

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
• Per serving:
• Calories: 196
• Total fat: 3g
• Protein: 10g
• Fiber: 3g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 511mg