Categories: lunch, untried

Ingredients

• One 8.8-ounce package soba noodles
• 3/4 teaspoon instant dashi stock powder
• 2 tablespoons vegetable oil
• 1/4 teaspoon red chile flakes
• 2 tablespoons sesame seeds
• 1 garlic clove, minced
• 4 green onions, thinly sliced, white and green parts separated
• 6 ounces pre-cleaned spinach leaves
• Salt to taste
• 8 ounces prebaked marinated tofu, cut into 1/2-inch cubes
• 2 tablespoons mirin or sake
• 1 tablespoon soy sauce
• 1/2-1 teaspoon Asian sesame oil

Directions

1. Bring a pot of water to a boil, add noodles and cook according to package directions. Drain, reserving 1/2 cup cooking water. Rinse noodles under cold running water for a minute to cool. Drain.

2. Combine the reserved 1/2 cup hot cooking water with dashi powder. Stir until powder dissolves.

3. Heat oil in a skillet. Add chile flakes and sesame seeds; heat for 30 seconds. Add garlic and whites of green onions. Saute briefly, until fragrant. Add a portion of the spinach. When it wilts, continue adding more until all spinach is wilted and releases its liquid. Season well with salt, and continue cooking until most of liquid has evaporated. Put vegetables in a large bowl with the noodles and tofu.

4. Combine dashi stock with mirin, soy sauce and sesame oil. Drizzle over noodles and toss well to combine.

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