Inspired by: Kake soba
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Warm Soba in Kombu Broth with Spinach
- Serves
- 4
- Portion
- 1 bowl
- Time
- 20 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Soba — buckwheat noodles (dry) | buckwheat noodles | 250 g | 1250 g | |
| Vegetable stock (no onion–garlic, home-made) | 5 cups kombu dashi | 1200 ml | 6000 ml | |
| Soy sauce / tamari (gluten-free) | 2 tbsp + 1 tsp | 35 ml | 175 ml | |
| Brown-rice syrup / rice malt | 1 tbsp (mirin-style) | 15 g | 75 g | |
| Spinach (palak) | blanched | 200 g | 1000 g | |
| Tofu, firm | fried tofu (aburaage) or firm | 150 g | 750 g | |
| Ginger, fresh | grated | 5 g | 25 g | |
| Nori / laver (dried) | strips | 2 g | 10 g |
Method
How to cook it
Step 1: Simmer dashi with soy and rice syrup; add tofu.
Step 2: Cook soba 1 minute longer than the packet; rinse briefly in warm water.
Step 3: Bowl the noodles; pour hot broth; top with spinach, ginger and nori.
Nutrition
Per serving, estimated
Moderate salt · 1.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSpring onion and fish-based tsuyu→Toginger and kombu–soy broth
Appears in
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