A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.
Provided by Mark Bittman
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
- Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
- Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams
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Chelsea Wanjiru
[email protected]This soup is so comforting and delicious. It's perfect for a cold winter day.
Anik Chowdhury
[email protected]This soup is a great way to get your kids to eat their vegetables.
Henry Scott
[email protected]I'm not a vegetarian, but I really enjoyed this soup. The tofu was a great addition.
Chizoba Ezenwata
[email protected]This soup is a little too spicy for my taste, but it's still really good.
THELASTREALCLOWN
[email protected]I've made this soup several times and it's always perfect. It's a great go-to recipe when I'm short on time.
Dafydd
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Tamim Mahim
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
FC LEGEND
[email protected]This soup is a great way to use up leftover vegetables.
Rita Lawson A
[email protected]I'm not a fan of soba noodles, but this soup was still really good. The broth was flavorful and the vegetables were cooked perfectly.
Ariana Viviane
[email protected]Overall, this was a good recipe. I would definitely make it again.
Seth Anim
[email protected]The noodles were overcooked and the broth was too salty.
Mwila Chapewa
[email protected]This soup is a bit bland for my taste. I would have liked it to be more flavorful.
Grace Kunkel
[email protected]I love the addition of the vegetables and tofu in this soup. They add a nice variety of textures and flavors.
Ziyada Suletan
[email protected]This soup is a great way to warm up on a cold day. The broth is so flavorful and the noodles are perfectly cooked.
Bijay kumar
[email protected]I'm not much of a cook, but this soba noodle soup was easy to make and turned out great! The instructions were clear and concise, and I was able to find all of the ingredients at my local grocery store.
B.M.Z Classic
[email protected]This soba noodle soup was absolutely delicious! The broth was flavorful and rich, and the noodles were perfectly cooked. I loved the addition of the vegetables and tofu, which added a nice variety of textures and flavors.