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Soba Noodle Soup

Posted in Food, and Food & Entertaining

With Joe Biden and Paul Ryan to keep me company in the kitchen, and the first blustery weather LA has seen in months, it felt like a good time to make some noodle soup. I hardly ever attempt Japanese food but Stefan of Stefan’s Gourmet Blog inspired me and I really love noodle soups. And they are just as simple to make as any other soup.

The recipe I used and tweaked lived in my “to try” file, an assortment of loose pieces of paper, for quite some time and, for the life of me, I cannot remember where it came from. My apologies to the chef/author. If you recognize it, please enlighten me and I will credit you properly.

The prep time is about 30 to 40 minutes which meant being able to sit down and watch the second half of the vice-presidential debate in front of a steaming bowl of soup. Slurping on the noodles was as much fun as watching Mr. Biden thumping Mr. Ryan.


3 C Bonito flakes (they are flakes of dried and smoked mackerel and typically used to make broths or flavour dishes. Can be purchased at most health food and Asian stores)

3/4 C Soy Sauce

1/4 C Mirin

2 T Sugar

1 Sheet of Nori (or other crunchy seaweed)

4 Eggs

1 # Soba Noodles (450 g)

1/2 C Scallions, chopped

  1. Toast the seaweed for a few minutes in a 300F (150C) oven. Set aside.
  2. Bring 10 cups of water to a boil; stir in the bonito flakes and let steep, off the heat, for 10 minutes. Strain the broth in a bowl and discard the flakes.
  3. Put the soy sauce, mirin, sugar and a pinch of salt into the now empty pot and bring to a boil. Let it boil for a minute and then add the bonito stock; let boil again and turn off the heat but keep warm.
  4. In the meantime, cook the soba noodles in plenty of boiling water, according to package directions. Most noodles will cook between 3 and 6 minutes. Drain when tender, quickly rinse under cold water and drain thoroughly. Divide the noodles between 4 or 6 bowls (4 will yield a full meal size).
  5. Crack the eggs into a small bowl or large measuring cup with a spout and beat until frothy. Using circular motions, slowly stream the eggs, 1/3 at a time, into the hot broth. Wait until the first pour has set before pouring again or you will have a giant frittata in your soup.
  6. Ladle the soup over the noodles, catching the eggs with a slotted spoon. Cut large pieces of the toasted nori and sprinkle them, with the chopped scallions, over the bowls. Serve immediately with pretty chopsticks.

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  1. I’m honored 🙂
    It sounds and looks delicious! Interesting that you make the stock out of bonito flakes only.
    Greetings from Paris 🙂

    October 13, 2012
  2. Looks delicious. Please teach sofabrother to make it!

    October 13, 2012

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