Soba noodles are Japanese buckwheat noodles and can be found in gourmet grocery stores or in Asian markets. This recipe uses the Chard and Woodland Mushrooms and Poached Egg recipes from our Winter 2013 issue to create a satisfying bowl of hot, tasty broth, vegetables and noodles topped with a poached egg. This is not an authentic recipe, but it’s an easy, delicious one-bowl meal. Once you start making it, you’ll find yourself doing your own variations on it, and it will undoubtedly become your favorite quick, go-to supper or hearty lunch. Note: Buckwheat is not related to wheat, but not all soba noodles are entirely gluten-free. Check the label if that is a concern.
Soba Noodle Soup
Makes 2 servings
- 1 piece kombu seaweed
- 4 ounces dried soba noodles
- Chard and Woodland Mushrooms (see recipe)
- Tamari soy sauce
- 2 cups vegetable or miso broth
- 1 poached egg per serving, optional
- Other optional garnishes: Finely sliced green onion, chives, fresh cilantro, wasabi, kimchi, freshly ground black pepper
Bring a pot of water to boil, add the piece of kombu and the noodles and cook until tender, about 5 minutes. Drain, discard kombu and reserve noodles.
Add 2 cups of broth to the skillet just as the Chard and Woodland Mushrooms dish is done and heat until piping hot. Season with a little tamari soy sauce. Using tongs, divide the noodles evenly among bowls and then add the vegetables and ladle in the broth. Add an egg on top, if desired, and then get creative with any of the other optional garnishes.