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Soba Noodle Bowl with Egg

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 2 cups)
Browning the omelet gives it a wonderful toasted flavor.


  • 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
  • 5 cups Vegetarian Dashi
  • 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)

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.