Miso soba with soy sauce eggs
serves
4
This soba noodle soup recipe is elevated by soy sauce eggs and miso. Begin soy sauce eggs 2 hours ahead.
Ingredients (14)
- 1 cup (250ml) dark soy sauce
- 4 eggs, at room temperature
- 1/4 cup (60ml) vegetable oil
- 2 garlic cloves, crushed
- 6cm piece (30g) ginger, finely chopped
- 4 long green shallots, thinly sliced, plus extra, finely chopped, to serve
- 1/3 cup (105g) white (shiro) miso paste
- 1 sheet kombu seaweed (from Asian food shops)
- 5g sachet dashi powder
- 6 cups (1.5L) chicken stock
- 1 tsp sesame oil
- 100g fresh shiitake mushrooms, halved
- 270g soba noodles, cooked
- Nori furikake (rice seasoning) or toasted sesame seeds, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place soy sauce in a bowl with 11/2 cups (375ml) cold water. Bring a saucepan of water to the boil over medium heat. Add the eggs and simmer for 7 minutes for just below hard boiled. Drain, then cool under cold running water until they are cool enough to handle. Peel and submerge in the soy sauce water. Transfer to the fridge for 2 hours or until coloured a dark brown.
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2.To make miso broth base, heat 2 tbs oil in a large saucepan over medium-low heat. Add garlic, ginger and long green shallot, and cook, stirring, for 2-3 minutes until softened and fragrant. Add miso, kombu, dashi and stock, increase heat to medium- high and bring to the boil. Reduce heat to medium and simmer for 10-12 minutes to extract flavour from the kombu.
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3.Heat remaining 1 tbs oil with the sesame oil in a frypan over medium-high heat. Add mushroom and cook, tossing the pan, for 4-5 minutes until golden. Set aside.
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4.Divide noodles among bowls and ladle over hot stock. Top with eggs and mushroom. Sprinkle over furikake and extra long green shallot to serve.
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