Spinach, tofu and soba noodle soup

Ingredients:

• 225 g dried soba noodles (buckwheat noodles)
• 225 g spinach (remove large stems, wash leaves well, dry and cut crosswise into strips)
• 2 carrots, thinly sliced
• 225-300 g of firm tofu (silken is best), cut into 1 cm cubes
• 7 tbsp of water
• 1 tbsp dashi broth concentrate
• 1/2 cup soy sauce
• 1 tbsp. sugar
• 3-4 tbsp miso (fermented soybean paste)
• 2 chopped green onion stalks

Preparation:

1. Make the broth: Bring a saucepan of water to a boil. Add dashi powder, soy sauce, and sugar, and simmer for 5 minutes.
   
   Add the carrots to the broth and simmer, covered, for 5 minutes. Add the spinach and tofu and simmer for another minute. In a small bowl, mix the miso with a small amount of broth and pour the mixture back into the pan.
2. In another saucepan of salted water, cook the noodles for 3-5 minutes until al dente, being careful not to overcook them. Drain through a colander and rinse with cold water. Divide the noodles among soup bowls, pour the soup over them, and garnish each serving with green onions.