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Hot Soba Soup with Soft Boiled Egg
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Hot Soba Soup with Soft Boiled Egg

Yield: 2-3 servings
Time: 30 minutes

Soba is a thin buckwheat noodle used in both cold and hot dishes in Japan. It’s got a satisfying texture with a slightly earthy and nutty flavor and is used in a variety of ways in Japanese cuisine. In this recipe, we serve it hot with an easy-to-make dashi soup base topped with a soft boiled egg, giving it extra richness.

The Cultural Soups Collection

Around the world and throughout history, soup has been a humble way for cultures to survive. Even a quick look at cuisines globally reveal soup’s ubiquity; and although they’ve often been functional, failsafe form of sustenance, that hardly means they’re boring. In a simple bowl of soup, we see culture come alive, brimming with local ingredients. It’s a full creative expression of the people who invented each and every one. 

Ingredients

  • 1 3-inch piece of ginger, sliced
  • 4 scallions, thinly sliced
  • ½ sheet of kombu (8-inch by 4-inch piece)
  • 2 cups of bonito flakes
  • 3 tbsp. of soy sauce
  • 2 tbsp. of mirin
  • 3-4 baby bok choy, cut into quarters lengthwise
  • 2-3 eggs (one per person)
  • Sesame seeds, toasted

To Serve:

  • Scallions, thinly sliced
  • Toasted sesame seeds

Method

  1. Combine 6 cups of water, ginger, scallions and kombu in a pot; bring to a boil over medium-high heat. Right when the broth comes to a boil, remove the kombu and lower heat to medium and add bonito flakes. Bring back up to a boil, then turn off heat and let steep for 15 minutes.
  2. While dashi steeps, bring a separate pot of water to a boil, add whole eggs (one per person), and cook for 6 to 7 minutes. Remove from heat and run under cold water. Peel, cut eggs in half, and set aside.
  3. In the same pot, bring water to a boil and cook dried soba noodles according to the instructions on the package. Remove from heat, rinse under cold water, and set aside.
  4. Once ready, strain dashi with cheesecloth or strainer into a large bowl. Once strained, put dashi back into the pot over medium heat, add bok choy and enoki mushrooms and cook for 5 to 6 minutes until done.
  5. To serve, put soba, bok choy and enoki mushrooms into bowls. Pour broth into the bowls and top with sesame seeds, sliced scallions, and halved eggs.
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