Japanese · Dinner
Hot Buckwheat Noodle Soup Bowl
A vegetable-forward Japanese noodle soup built on soba noodles in kombu-dashi broth seasoned with soy sauce and mirin, topped with sautéed shiitake mushrooms, wilted bok choy, carrot ribbons, and scallion. Served hot in a deep bowl with a soft-simmered egg and toasted sesame seeds.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
415Calories
18.3gProtein
7.8gFat
71.2gCarbs
7.9gSugar
6.4gFiber
1689mgSodium
186mgChol
1.1gSat Fat
680mgPotassium
95mgCalcium
4.2mgIron
0.5mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the shiitake mushroom, chop the bok choy, julienne the carrot, and thinly slice the scallion; set aside.
2
Boil
Simmer the egg in water over high heat for 6 minutes until soft-set, then transfer to cold water, peel, and halve.
3
Boil
Cook the soba noodles in boiling water over high heat for 4 to 5 minutes until tender, then drain and rinse.
4
Sauté
Heat sesame oil in a small pan over medium heat and sauté the shiitake for 3 minutes until softened and lightly browned.
5
Simmer
Pour the kombu dashi into a saucepan, add soy sauce, mirin, and salt, and simmer over medium heat for 5 minutes until fragrant.
6
Simmer
Add bok choy and carrot to the broth and simmer over medium heat for 2 minutes until the bok choy wilts.
7
Build
Place soba noodles in a deep bowl and ladle the hot broth and vegetables over them immediately.
8
Plate
Top with sautéed shiitake, halved egg, scallion, and toasted sesame seeds before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g soba noodles
- 3 cups720ml kombu dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 3 oz86g shiitake mushroom
- 1 cup90g bok choy
- 1/2 cup56g carrot
- 22 scallion
- 22 eggs, soft-simmered and halved
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp salt
