Japanese Noodle Soup

Name: Japanese Noodle Soup
Total time: 1 h
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 7 ounces Soba Noodles (brown buckwheat noodles); 2 tablespoons bonito flavored Bouillon (Dashi no moto); 2 tablespoons Bonito flake (Katsuo-bushi, flakes of dried bonito fillet; from Asian supermarket); 3 tablespoons soy sauce; 3 tablespoons Sake; 3 cups Spinach; 2 scallions; 1 teaspoon salt; 2 tablespoons Vinegar; 4 eggs; Shichimi spice mix (Shichimi togarashi)

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moderate

Difficulty

1 hr

Preparation

Ingredients

Preparation

Ingredients

for 4 servings

7 ounces

Soba Noodles (brown buckwheat noodles)

2 tablespoons

bonito flavored Bouillon (Dashi no moto)

2 tablespoons

Bonito flake (Katsuo-bushi, flakes of dried bonito fillet; from Asian supermarket)

3 tablespoons

3 tablespoons

3 cups

1 teaspoon

2 tablespoons

In addition: Shichimi spice mix (Shichimi togarashi)

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Preparation

Preparation steps

Step 1/4

Cook the soba noodles in plenty of boiling, salted water for about 8 minutes. Drain, refresh in cold water and set aside.

Step 2/4

For the broth, bring to the boil 1.2 l water, stir in the dashi and cook for 5 minutes. Add the bonito flakes and cook for a further 5 minutes. Strain the broth through a sieve and season with soy sauce and sake. Wash and sort the spinach and cook in a little boiling, salted water until it collapses. Then drain, refresh in cold water and drain thoroughly. Trim and wash the spring onions and cut into rings.

Step 3/4

For the poached eggs, put 2 l water into another pan, bring to the boil and then turn down to a simmer. Add the salt and vinegar. Break each egg separately into a cup and carefully slide into the simmering water. Poach for 3-4 minutes.

Step 4/4

To serve, put some noodles, spinach and 1 poached egg into each bowl and pour the boiling hot broth over. Scatter with spring onion rings and offer shichimi togarashi to season.

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