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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RealDeal Chic
[email protected]This is my new favorite soup recipe!
crxash
[email protected]Overall, I thought this soup was delicious and I would definitely make it again.
Emma Brown
[email protected]The ingredients in this soup are a bit expensive, but it's worth it for a special occasion.
Mafalda Rodrigues
[email protected]This soup is a bit time-consuming to make, but it's worth it.
Viral Video
[email protected]I'm not a great cook, but this recipe was easy to follow and the soup turned out great.
lise st ange
[email protected]This soup is a great way to use up leftover vegetables.
Jakub
[email protected]I'm not a fan of tofu, but I really liked it in this soup.
keith waits
[email protected]I added some extra vegetables to the soup and it was even better.
Ali Hazratali
[email protected]I followed the recipe exactly and it turned out perfectly.
Houda Bouabdallah
[email protected]This soup was just what I needed on a cold winter day.
Maxharry4yt
[email protected]Yum!
Javed Boos
[email protected]This was a great recipe! I'll definitely be making it again.
Ajmal A R
[email protected]I made this soup for a party and it was a huge success! Everyone loved it.
Malik Ali Haider
[email protected]The broth was a little too salty for my taste, but otherwise this soup was excellent.
John Jennifer
[email protected]This soup was easy to make and very tasty. I especially liked the addition of the shiitake mushrooms.
Ankit Keshari
[email protected]I'm not a huge fan of soba noodles, but this soup was delicious! The broth was rich and flavorful, and the vegetables were cooked perfectly.
Toshiko moss
[email protected]This soba noodle soup was a hit with my family! The broth was flavorful and the noodles were cooked perfectly. We will definitely be making this again.