Spinach and Sweet Potato Udon Soup

A delicious soup that will have you feeling right as rain.

By Khalil Hymore

When I set out to create a healthy soup, I never expected it to be SO delicious. (Scott is already asking for more!) More importantly, I really wanted to create a tasty "go-to" dish for those suffering from the nauseous effects of chemotherapy (hence the nausea fighting fresh ginger). This vegetarian soup also contains vitamin C rich sweet potatoes, high in iron fresh spinach, and protein packed tofu.

Makes 6 to 8 servings

• 1 tablespoon vegetable oil
• 1 large sweet potato (about 3/4 pound), peeled and cut into 1/4-inch cubes
• 1 large garlic clove, minced
• 4 cups low-sodium vegetable broth (plus 2 cups water)
• 4 to 6 tablespoons soy sauce, plus more for serving
• 1 tablespoon grated fresh ginger
• 1 package firm tofu (14 ounces), cut into 1/2-inch cubes
• 3 cups baby spinach leaves
• 1/2 pound Japanese soba noodles or whole wheat spaghetti
• chopped scallions
• toasted sesame seeds

Heat the oil in a large pot over medium heat. Add the sweet potatoes and cook, stirring often, until slightly crisp on all sides, about 5 minutes. Add the garlic and cook for 1 more minute. Add the broth, soy sauce to taste, fresh ginger and 2 cups of water and bring to a simmer; cook until the sweet potatoes are tender but still hold their shape, 6 to 8 minutes. Add the tofu and heat through, about 3 minutes. Remove from heat add the spinach and cover; set aside.

Cook the soba noodles in boiling water according to the package instructions; drain and divide them among serving bowls. Ladle the soup over the noodles and garnish with chopped scallions and toasted sesame seeds. Serve with additional soy sauce.