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Chefs’ Collections

Soba Noodle Soup

Ingredients

  • Salt
  • 3 cups lightly packed shaved bonito flakes
  • ¾ cup soy sauce, preferably light (not low-sodium but usukuchi)
  • ¼ cup mirin
  • 2 tablespoons sugar
  • 1 sheet nori
  • 4 eggs
  • About 1 pound soba noodles
  • ½ cup chopped scallions
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      556 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 30 grams protein; 187 milligrams cholesterol; 3872 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
  2. Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
  3. Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

45 minutes.

Dining and Cooking