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Warm Soba Noodle Bowl

Photo: Iain Bagwell; Styling: Randy Mon
Total time 40 mins
Yield Serves 4
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.


  • 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

Nutrition 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

How to Make It

  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.

  5. *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.

  6. Note: Nutritional analysis is per serving.