Japanese Noodle Soup

Ingredients

• 2 carrots, thinly sliced
• 3 teaspoons Hon Dashi
• 1 tablespoon fresh ginger, minced
• 6 inches length of kombu, wiped with damp cloth
• 3 tablespoons mirin
• 3 tablespoons miso
• package fresh Udon or fresh rice noodles
• 2 scallions, minced
• 1/2 cup soy sauce
• 1/2 pound fresh spinach
• 1 tablespoon sugar
• 8 ounces firm tofu (preferably silken), cut in ½" cubes
• 130 ml water

Instructions

1. In a saucepan bring the water to a boil with the kombu
2. Simmer the kombu for only 2 minutes, then discard.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.Ladle soup into bowls and sprinkle scallions on top.