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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

436 calories; calories from fat 6.9%; protein 20g; fat 3.3g; saturated fat 0.9g; carbohydrates 88g; fiber 0.4g; sodium 1534mg; cholesterol 106mg.
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