Soba Noodles in Broth with Sweet Potato, Cabbage and Spinach
Amid the decadence of December, I shoot for simplicity. Although this is not food related, I can’t help but share with you this Victorian ditty I stumbled across a couple of years ago. Gift giving is simplified by offering “something you want, something you need, something to wear and something to read.” My family adopted this tradition several years ago and it has truly curbed my impulse for overindulgence.
I make this simple Japanese soup constantly in the winter, or during other cold weather seasons. It’s fast, warming, and the flavors are delicate. This soup is a nice way to balance the richness and snackiness of the holidays. If you don’t have soba noodles (or don’t care for them) you may substitute regular pasta or with brown or white rice or omit them all together.
|Soba Noodles in Broth with Sweet Potato, Cabbage and Spinach|| |
- 6 cups chicken stock or vegetable stock
- Salt to taste
- 6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
- 1 large or 2 small sweet potatoes (about ¾ pound), peeled and sliced about ¼ inch thick (cut in half lengthwise first if fat)
- 2 cups shredded cabbage
- 6 ounces of baby spinach, rinsed
- optional sprinkling of gomasio on top - gomasio is a crushed sesame seed/ salt condiment
- 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.
- 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 with gomasio and serve.
- Serves 4-6
EAT WELL AND BE WELL