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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 25%
  • Fat: 11.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.5g
  • Protein: 18.8g
  • Carbohydrate: 59.7g
  • Fiber: 1.8g
  • Cholesterol: 240mg
  • Iron: 2.9mg
  • Sodium: 795mg
  • Calcium: 63mg

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
  • 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)

Preparation

  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.
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