Soba Noodle Bowl with Egg

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Browning the omelet gives it a wonderful toasted flavor.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 25 %
Fat 11.2 g
Satfat 2 g
Monofat 5.4 g
Polyfat 2.5 g
Protein 18.8 g
Carbohydrate 59.7 g
Fiber 1.8 g
Cholesterol 240 mg
Iron 2.9 mg
Sodium 795 mg
Calcium 63 mg

Ingredients

1 1/2 tablespoons canola oil, divided
1 cup drained no-salt-added whole-kernel corn
4 large eggs
1 cup vertically sliced onion (about 1 medium)
1 cup thinly sliced fresh shiitake mushroom caps
2 cups torn spinach
2 tablespoons low-sodium soy sauce
2 1/2 teaspoons mirin (sweet rice wine)
8 ounces cooked soba (buckwheat noodles)
Sliced green onions (optional)

Preparation

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes or until browned on bottom. Cut omelet into quarters, using a spatula. Turn each quarter over; cook until set.

Transfer omelet to a cutting board; cut into 1-inch pieces.

Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 cup onion and mushrooms; sauté 4 minutes. Add Vegetarian Dashi and the remaining ingredients except green onions. Reduce heat; cook 4 minutes or until spinach wilts. Stir in omelet pieces. Garnish with green onions, if desired.

Note:

Victoria Riccardi,

April 2007