Ingredients
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
Preparation
Cook the noodles: Dry saute noodles to remove water and divide them among the soup bowls.
Make the soup base: 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.
Finish the soup 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.
