Toshikoshi Soba
Silky buckwheat noodles in a warm, umami-rich dashi broth with a poached egg and tender chicken. A New Year's tradition that's easy enough for any weeknight.
- Total time
- 35 min
- Servings
- 2
- Calories
- 398
- Protein
- 32g
Ingredients
- ½ lb boneless, skinless chicken breast
- 4 cups dashi stock (or 4 cups water + 1 tbsp dashi powder)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 7 oz soba noodles
- 2 whole eggs
- 2 tbsp green onion, thinly sliced
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring 4 cups dashi stock to a gentle simmer in a medium pot over medium heat.
- 2
Add chicken breast whole. Poach for 12–14 minutes until cooked through (165°F at thickest part).
- 3
Remove chicken to a cutting board. Let rest 2 minutes, then slice into bite-sized pieces.
- 4
Return broth to a gentle boil. Stir in soy sauce and mirin. Taste and adjust seasoning.
- 5
Bring a separate pot of salted water to a rolling boil. Add soba and cook until al dente, ~4 minutes.
- 6
While noodles cook, gently crack both eggs into the simmering broth. Poach until whites set, ~4 minutes.
- 7
Drain soba thoroughly. Divide between two bowls.
- 8
Ladle hot broth over noodles. Top with sliced chicken and poached eggs.
- 9
Garnish with green onion. Serve immediately.
Tools you’ll need
- medium pot
- separate pot for boiling
- cutting board
- knife
- spoon
- two bowls
- instant-read thermometer (optional)
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