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