Delicious, frugal and 20-minutes-from-start-to-finish. Soba with Egg is pretty much a pantry meal that tastes like it took much longer to create. The secret is in the dashi packet.
You start with making a fast broth, then add buckwheat soba, soy sauce and sesame oil, then add egg or tofu. Top with baby arugula and a couple of chive slivers and you’re eating lunch!
This is an easy baseline dish to vary, depending on the type of greens and aromatic allium you’ve got on hand. For greens, consider bok choi, arugula, spinach, amaranth, or thinly sliced cabbage. For more mature greens, add to the stock with the soba. For alliums, consider scallions, chives, or garlic chives. Add chili oil for a touch of heat. Enjoy!
Soba with Egg
(serves one. easily doubles)
one portion frozen soba
1 packet dashi packet* or packet of powdered dashi
2 eggs or 1/2 cup firm tofu cubes
2 TB soy sauce
1/2 tsp sesame oil
handful of greens
1 TB sliced chives, garlic chives, or scallions
2 cups water
Bring water to a boil. Add dashi packet and simmer for 2 minutes. Remove dashi packet. Add soy sauce, sesame oil and frozen soba. (If using mature greens, such as bokchoi or cabbage, add now.)
Simmer for 2 minutes. Add egg or tofu and poach directly in the broth for another 2 minutes. The egg white should be opaque, with a jiggly yolk. Pour into a serving bowl. Top with baby arugula (if using) and garlic chives. Enjoy!
*traditional dashi uses fish. Vegans can easily find a meatless dashi.