Serves 4 / A belly-warming treat in the Japanese tradition. Prep tips: Timing is important in this cooking process; it all happens in quick succession, so have ingredients set out and ready to go. This dish would also be happy topped with sautéed shrimp or fish.

2 cups water, divided

2 carrots, peeled and cut into thin coins

½ yellow onion, cut in medium dice

5 tablespoons sweet white miso

1 tablespoon mirin (Japanese cooking wine)

2 teaspoons reduced-sodium tamari

8 ounces buckwheat soba noodles

½ cup finely chopped green onions, white and green tops

5 ounces baby spinach

½ teaspoon toasted sesame oil

1. Heat 1 cup water in a saucepan and add carrots and onion. Simmer for several minutes, until tender. In a small bowl, mix remaining 1 cup room-temperature water with miso, mirin, and tamari. Stir until miso is evenly dissolved.
2. Cook noodles until al dente, about 4 minutes.
3. Drain noodles. In a warm serving bowl, combine noodles with vegetables in cooking water, miso mixture, green onions, spinach, and sesame oil. Stir until spinach wilts, and serve immediately.

PER SERVING: 147 cal, 5% fat cal, 1g fat, 0g sat fat, 0mg chol, 5g protein, 31g carb, 4g fiber, 442mg sodium

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