Sweet Potato, Cabbage, Spinach & Soba Noodles

Chicken 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 ¼ inch thick (cut in half lengthwise first if fat)

2 cups shredded cabbage

1 6-ounce bag baby spinach, rinsed

2 tablespoons minced chives

 

1.   Bring the stock to a simmer.  Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.

2.   Follow directions on soba noodles. Then distribute the noodles among four to six soup bowls.  (May leave unused noodles in frig for several days.)

3.   Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes.

4.   Ladle the soup into the bowls and sprinkle the chives over each serving, and serve.