It's buckwheat noodles in hot soup with an egg topping.
Yield: 4 servings
- 14 oz. dried soba (buckwheat noodles)
- 6 cups dashi soup
- 1/3 cup soy sauce
- 2 Tbsps mirin
- 1/2 tsp salt
- 4 pasteurized fresh eggs
- 2 Tbsps finely chopped negi or green onion
Heat dashi soup, soy sauce, mirin, and salt in a large pot to make soup. Boil soba noodles in another pot, according to the cooking instructions indicated in the packages. Serve soba noodles into four bowls. Pour hot boiling soup over the noodles. Crack an egg on top of the noodles in each bowl. Sprinkle negi on top of the noodles.