Japanese Noodle Soup

• 7 cups water
• 6 inches kombu length of, wiped with damp cloth
• 3 teaspoons dashi
• 1/2 cup soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon fresh ginger minced
• 2 carrots thinly sliced
• 1/2 pound fresh spinach
• 8 ounces firm tofu preferably silken, cut in 1/2" cubes
• 3 tablespoons miso
• 2 scallions minced
• 1 package fresh udon or fresh rice noodles

1. Simmer the kombu for only 2 minutes, then discard.
2. Stir in the bonito flakes or Hon Dashi
3. Simmer, stirring for 3 minutes
4. Stir in the soy sauce, the mirin, and the sugar
5. Simmer the broth for 5 minutes
6. In a pot of water, cook the noodles till done, drain.
7. Add carrots and ginger to broth and simmer, covered, for 5 minutes
8. Stir in the spinach, noodles and tofu and simmer 1 minute
9. In small bowl, stir together 1/2 cup broth and miso
10. Pour miso back into pan of broth.
11. Ladle soup into bowls and sprinkle scallions on top.
12. 1/2 pound dried soba (buckwheat noodles) can be substituted. Cook them in boiling salted water for 3 to 5 minutes, or until they are al dente . Drain in a colander and rinse them under cold water.

water, cloth, dashi, soy sauce, mirin, sugar, fresh ginger, carrots, fresh spinach, silken, miso, scallions, fresh udon

Taken from www.yummly.com/recipe/Japanese-Noodle-Soup-1661887 (may not work)