This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.

Ingredients

  • 6 cups kombu dashi, chicken stock or vegetable stock
  • Salt to taste
  • 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
  • 1 6-ounce bag baby spinach, rinsed
  • 2 tablespoons minced chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      235 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 9 grams protein; 510 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four as a main dish, six as a starter

Preparation

  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.
  • Sweet potatoes may be labeled as yams. Look for dark orange flesh.
  • Advance preparation: The noodles can be cooked ahead of serving and kept in the refrigerator for a couple of days. The stock can also be made a day or two ahead.

About 25 minutes

Dining and Cooking