Soba Noodle Soup
- Total Time
- 45 minutes.
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- 3cups lightly packed shaved bonito flakes
- ¾cup soy sauce, preferably light (not low-sodium but usukuchi)
- ¼cup mirin
- 2tablespoons sugar
- 1sheet nori
- 4eggs
- About 1 pound soba noodles
- ½cup chopped scallions
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
544 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 30 grams protein; 3859 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 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.
- Step 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, ⅓ 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.
Private Notes
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Cooking Notes
Holly
Describing soba as "exotic" is incredibly Anglo-centric and plays into tired and racist tropes of Asian cultures as being strange and beguiling.
Tokyo
I see I'm replying many months later, but this method of cooking the egg is called "tamago toji" as noted in the original description of this dish. It's often called "egg drop" in English, as in egg drop soup.
For crisping the sheets of nori, I grew up holding the nori by its corners over a hot stove burner for just a second or two. Much more energy efficient than heating up an entire oven for a sheet of paper-thin seaweed.
Asquared
The poached scrambled eggs recipe sounds somewhat like the method described here and has a picture
Linda C
I rarely find a NYT Cooking recipe that I don’t like. We fix and eat a lot of Japanese food. I thought this soup was just terrible, I’m sorry to say.
CJ
Cooked with skinny trout marinated in butter miso and garlic and a splash of rice vinegar Need wheat noodles But boo Choy in with broth while noodles cooked Used two bags dried shitake and boiled and steeped for 25 min instead of bonito
BFF
The eggs came out perfectly following the directions. I had the broth at a low boil and the eggs were light, foam like. Lots of compliments on the egg at dinner.
BFF
This can also be a great weeknight family meal. I wish there was a video for the foam egg, that sounds interesting and delicate. If it is a weeknight you can use instant hondashi.
CinSim
Just wanted to say this recipe is incredible and I make it monthly. It makes enough for four meals and there are only two of us. So we make half the noodles/eggs on night one. The broth keeps perfectly in the fridge for a few days and imagine it freezes well. Thank you for this, Mark Bittman!
Stefanie
Incredibly easy and incredibly delicious. The depth of flavor, the subtle yet intense flavors...yum! I’m already looking forward to the next time I make it. Trying to think of what else I can add to it to come up with my own variations.
Holly
Describing soba as "exotic" is incredibly Anglo-centric and plays into tired and racist tropes of Asian cultures as being strange and beguiling.
iamiac3
I only had 1/2c soy sauce, and it tasted fine.
Katie
This was absolutely fabulous! Made it with regular Udon noodles instead, but it was wonderful. Definitely making this again on a cold winter night!
Andrew
I'm not familiar with this method of cooking eggs - is there a name for it or perhaps somewhere I could see what it's supposed to look like?
Andrew
Made this dish last night and was very pleased! Inexperienced with Japanese recipes, but the broth had so much good flavor. Cooked eggs as described and apparently came out correctly. Next time I think I'll try making the broth ahead - maybe freeze? Would be such an easy weeknight meal.
Asquared
The poached scrambled eggs recipe sounds somewhat like the method described here and has a picture
Tokyo
I see I'm replying many months later, but this method of cooking the egg is called "tamago toji" as noted in the original description of this dish. It's often called "egg drop" in English, as in egg drop soup.
For crisping the sheets of nori, I grew up holding the nori by its corners over a hot stove burner for just a second or two. Much more energy efficient than heating up an entire oven for a sheet of paper-thin seaweed.
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