Morning Soba with Soft Egg and Scallion

Buckwheat soba slips into a soy-mirin dashi with kombu depth, topped by a soft egg, scallions, and nori. It calls back to Noodles After the Evening Bell, when Edo alleys breathed steam after the temple bell and laborers followed the smell of buckwheat.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 5g fiber

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Ingredients

• 8 oz dried soba noodles
• 6 cups water
• 1 piece (4x4 inch) kombu
• 1/2 cup katsuobushi
• 3 tbsp soy sauce
• 1 tbsp mirin
• 2 large eggs
• 3 scallions
• 2 nori sheets

Instructions

1. 1Combine water and kombu in a pot and bring to a simmer over medium heat for 5 minutes, then remove kombu.
2. 2Add katsuobushi to the pot, remove from heat and let steep for 5 minutes before straining to make dashi.
3. 3Return dashi to a gentle boil, add soy sauce and mirin, then cook soba noodles according to package timing until just tender.
4. 4In the final 2 minutes of noodle cooking, crack eggs into the simmering broth to poach gently until whites are set but yolks remain soft.
5. 5Slice scallions thinly and cut nori into thin strips, then divide noodles, broth, eggs, scallions and nori between bowls.