|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Japanese tsukimi soba is buckwheat noodles in hot soup with an egg topping.
“I used a powdered dashi soup mix which I found in my local Asian market. Be sure your soup is at a rolling boil before pouring it over the noodles and adding the raw egg so that the hot broth begins to cook the egg. The yolk adds an incredible richness you really have to experience.” —Diana Andrews
6 cups store-bought or homemade dashi soup
1/3 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt
14 ounces dried soba noodles
4 large pasteurized eggs
1/4 cup thinly sliced green onion
Steps to Make It
Gather the ingredients.
In a medium pot on medium heat, add the dashi soup, soy sauce, mirin, and salt. Cook, stirring occasionally, until the mixture begins to boil.
Meanwhile, prepare the soba noodles according to package directions. Drain well.
Bring the soup to a rolling boil. Divide the soba noodles between four bowls.
Carefully pour the hot soup over the noodles in each bowl.
Immediately crack an egg on top of the noodles in each bowl.
Divide the green onion between the bowls and serve immediately.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.