Miso Soup With Fish And Soba

• 1/4 lb. baby spinach
• 1 package (7 oz.) No-oodles
• 8 cups water
• 1 package (3/4 oz.) instant dashi flakes
• 2 Tbs. soy sauce
• 4 thin slices fresh ginger
• 2 green onions, green tops only, sliced
• 3/4 lb. tilapia thinly slices
• 1/4 cup white miso
• Red pepper flakes (optional)
• Asian Vegetables

1. Cook the noodles:
2. Dry saute noodles to remove water and divide them among the soup bowls.
3. Make the soup base:
4. Fill a pan with the 8 cups water and bring to a boil. Add the dashi, reduce the heat to low and simmer for 7 minutes. Add the soy sauce, ginger, green onions and bring to a simmer. Add fish slices in a single layer and cook just until tender but not flaking apart, about 2 minutes. Transfer the slices to the soup bowls.
5. Finish the soup
6. Bring the soup almost to a boil. Put the miso in a heatproof bowl. Ladle about 1/2 cup of the hot soup over the miso and whisk to blend. Pour the miso mixture into the soup and simmer gently just until well blended; do not let boil. Ladle the soup into the bowls. Garnish with red pepper flakes and serve immediately. Serves 4.

baby spinach, nooodles, water, soy sauce, thin slices fresh ginger, green onions, white miso, red pepper, asian vegetables

Taken from www.epicurious.com/recipes/member/views/miso-soup-with-fish-and-soba-51700631 (may not work)