Warm Soba Noodle Bowl

Warm Soba Noodle BowlRecipe
Photo: Iain Bagwell; Styling: Randy Mon
Time: 40 minutes. A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.
Serves 4


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2 eggs
6 cups liquid dashi (or use concentrate)*
4 shiitake mushrooms, stemmed and thinly sliced
1 tablespoon mirin
1 tablespoon soy sauce
16 ounces dried soba noodles
20 thin slices daikon, peeled
1 sheet nori seaweed, cut into 1/4- by 1-in. strips
2 green onions, finely sliced diagonally


Total: 40 Minutes

1. Put eggs in a small pot of cold water. Bring to a boil, remove from heat, cover, and let sit 15 minutes. Drain; rinse with cold water.

2. Bring dashi to a boil. Reduce heat to low and add mushrooms, mirin, and soy sauce.

3. Bring a 3-qt. saucepan of water to a boil. Add soba and cook, stirring to separate noodles, until softened, about 5 minutes. Drain but don't rinse. Divide noodles among 4 serving bowls.

4. Pour 1 1/2 cups of dashi over noodles in each bowl. Arrange mushrooms and daikon over noodles, dividing evenly so each bowl has a neat row of both. Peel eggs and cut each in half lengthwise, placing 1 half in each bowl. Divide nori and green onions among bowls.

*Find liquid dashi in containers in Japanese groceries and some gourmet stores. It's more widely available as a dry concentrate called dashi-no-moto; reconstitute according to package directions.

Note: Nutritional analysis is per serving.

Created date

February 2009

Nutritional Information

Calories 436
Caloriesfromfat 6.9 %
Protein 20 g
Fat 3.3 g
Satfat 0.9 g
Carbohydrate 88 g
Fiber 0.4 g
Sodium 1534 mg
Cholesterol 106 mg