Kake Soba

A warm Japanese buckwheat noodle soup topped with a savory egg ribbon and green onions. Ready in 20 minutes with just six ingredients and one pot.

comfortlightjapanesevegetarianeggstendersilkyweeknight

Ingredients

1
Slice the green onions crosswise into thin rings about 1/8 inch wide, keeping the white and green parts separate in two piles on the cutting board.
2
Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolks and whites are fully combined and uniform in color.
3
Pour 4 cups of water into a large pot and bring it to a rolling boil over high heat, about 5 minutes — the water will bubble vigorously across the entire surface.
4
Carefully add the 6 ounces of dried soba noodles to the boiling water and stir with a wooden spoon so they don't stick together, then return to a boil.
5
Cook the noodles for 4 minutes until they are tender but still slightly firm when you bite one, stirring occasionally to prevent sticking.
6
Stir in 3 tablespoons of soy sauce and 1 tablespoon of mirin, tasting a small spoonful to check if the broth tastes savory and slightly sweet.
7
Slowly pour the beaten egg into the simmering broth while stirring gently in a circular motion so the egg forms thin ribbons throughout the soup, about 20 seconds.
8
Remove the pot from heat and pour the noodles and broth into two deep bowls, dividing them equally.
9
Scatter the white parts of the green onions over each bowl, then top with the green parts for a pop of color and mild onion flavor.

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