Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach

• 6 cups kombu dashi, 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 3/4 pound, peeled and sliced about 1/4 inch thick cut in half lengthwise first if fat
• 2 cups shredded cabbage
• 1 6-ounce bag baby spinach, rinsed
• 2 tablespoons minced chives

1. Bring the stock to a simmer.
2. Taste and adjust seasoning, adding salt if desired.
3. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
4. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth.
5. Then distribute the noodles among four to six soup bowls.
6. Add the spinach to the stock.
7. Cover, and turn off the heat.
8. Leave for three minutes.
9. Ladle the soup into the bowls, taking care to distribute the vegetables evenly.
10. Sprinkle the chives over each serving, and serve.

kombu dashi, salt, noodles, sweet potatoes, cabbage, baby spinach, chives

Taken from cooking.nytimes.com/recipes/1013445 (may not work)