Zaru Soba with Dipping Broth & Soft Egg
Cold buckwheat noodles served on a bamboo mat with a savory dipping broth, soft-boiled egg, and steamed greens. Ready in under 20 minutes—crispy, fresh, and perfectly balanced.
- Total time
- 18 min
- Servings
- 2
- Calories
- 360
- Protein
- 14g
Ingredients
- 1 cup dashi stock (or instant dashi powder mixed with water)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 8 oz buckwheat soba noodles
- 2 whole eggs
- 4 oz fresh greens (spinach, bok choy, or kale)
- ½ cup canned bamboo shoots, drained
- ½ sheet nori sheets (optional garnish)
Instructions
- 1
Bring a pot of salted water to a boil. Add soba noodles and cook until tender but still slightly firm, about 4 minutes.
- 2
While noodles cook, bring a separate small pot of water to a boil. Gently lower eggs in and cook for 6 minutes until soft-boiled.
- 3
Heat dashi, soy sauce, and mirin in a small saucepan until steaming. Pour into two small serving bowls.
- 4
Add fresh greens to the boiling water from the noodles (or use the egg water if noodle water is drained) and blanch for 90 seconds until wilted.
- 5
Drain noodles thoroughly and spread on a bamboo mat or plate. Drain greens and pat dry with a paper towel.
- 6
Peel soft-boiled eggs. Arrange noodles on plates with egg halves, steamed greens, and bamboo shoots on top. Serve with dipping broth on the side.
Tools you’ll need
- large pot
- small saucepan
- small pot
- bamboo mat or dinner plate
- two small bowls for dipping broth
- slotted spoon
- paper towels
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