A comforting and flavorful Japanese-inspired soup featuring soba noodles, fresh spinach, and tofu in a savory broth.
Bring the water to a boil in a saucepan.
Ensure the water is at a rolling boil before proceeding.
Add the soy sauce and sugar to the boiling water and stir to combine.
Use a whisk to ensure the sugar dissolves completely.
Add the sliced carrot to the broth and simmer for 5 minutes.
Cut the carrot into thin slices for quicker cooking.
Add the spinach and tofu to the broth and simmer for another 2 minutes.
Gently stir to avoid breaking the tofu.
In a separate pot, cook the soba noodles according to package instructions, then drain and rinse under cold water.
Rinsing the noodles removes excess starch and prevents clumping.
Mix a small amount of the broth with the miso paste in a bowl until smooth, then add it back to the soup.
Dissolving the miso paste separately prevents clumps in the soup.
Divide the cooked noodles among serving bowls, ladle the soup over them, and garnish with chopped scallions.
Serve immediately to enjoy the soup at its best temperature.
