Seaweed and Egg Soba recipe - ingredients, nutrition and when to eat it
Soba noodles in a warm broth with seaweed and egg. The nutty buckwheat noodles pair well with the soft egg, making this a lovely light lunch.
Japanese · 15 minutes to cook
Tips: Cook the soba according to the package directions, then rinse it under cold water to remove excess starch and keep the broth clear.
Tips: Tentsuyu can vary in saltiness by brand, so taste the broth and adjust the amount.
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Ingredients (1 serving)
- Cooked soba noodles — 180 g
- Dried seaweed — 1 tsp
- Egg — 1 pc
- Dashi stock — 300 ml
- Tentsuyu — 1 Tbsp
- Scallions — 1 Tbsp
- Water — 100 ml