Soba Noodles in Japanese Broth

Have you ever looked at the NYTimes Recipes for Health pages and thought, "I should probably eat something like that for dinner." I had one of those moments a few months ago and had the foresight to jot down this recipe before I lost it in my long list of things I want to make. This is likely going to be the simplest dinner that I will make this week. It was so simple I even had time to make Momofuku Shrimp Spring Rolls, which were also a hit.

Soba Noodles in Broth with Sweet Potato, Cabbage, and Oyster Mushrooms
Serves four as a main dish, six as a starter.

Ingredients
6 cups kombu dashi, chicken stock or vegetable stock 
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
10-12 oyster mushrooms, rinsed
2 tablespoons minced chives
Salt to taste

Directions
1. Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.

2. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.

For something that is healthy, it was quite delicious and easy to make. I will definitely be making this one again during the cold winter months when only a bowl of hot soup can warm you up. 

Have a great Monday everyone!