Ponyo’s Sea Vegetable Noodles

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 12 oz dried soba or udon noodles
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 4 green onions
• 1 large carrot
• 2 nori sheets
• 1/4 cup dried wakame seaweed
• 5 cups vegetable or dashi-style broth
• 3 tbsp soy sauce
• 1 tbsp mirin
• 8 oz firm tofu
• 3 cups spinach leaves
• 4 soft-boiled eggs
• 1 tbsp toasted sesame seeds
• 4 lemon wedges

Instructions

1. 1Bring a large pot of water to a rolling boil and cook the noodles according to package directions until just al dente. Drain, rinse briefly under cool water, and toss with the sesame oil so they stay silky and separate.
2. 2While the noodles cook, warm the neutral oil in a wide soup pot over medium heat. Add the minced ginger, minced garlic, and the white parts of the sliced green onions; stir until fragrant and soft, about 1 to 2 minutes.
3. 3Add the julienned carrot and cook another 2 minutes until it brightens and softens slightly. Crumble one nori sheet into the pot and stir in the dried wakame.
4. 4Pour in the broth, soy sauce, and mirin. Bring to a gentle simmer and cook for 8 minutes so the sea vegetables bloom and perfume the broth with a clean ocean scent.
5. 5Gently lower the cubed tofu into the simmering broth and warm through for 3 to 4 minutes. Stir in the spinach just until it wilts into soft green ribbons, about 1 minute. Taste and adjust seasoning if needed.
6. 6Divide the prepared noodles among four deep bowls. Ladle the hot sea-vegetable broth, tofu, and greens generously over each portion.
7. 7Halve the soft-boiled eggs and place two halves on each bowl. Snip or tear the remaining nori into delicate strips and scatter them over the top along with the green onion greens and toasted sesame seeds.
8. 8Serve immediately with lemon wedges on the side for a bright squeeze, inviting everyone to swirl the noodles like little waves from a magical shoreline.