Soba Noodle Bowl With Egg Recipe

Name: Soba Noodle Bowl With Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons canola oil, divided; 1 cup drained no-salt-added whole-kernel corn; 4 large eggs; 1 cup vertically sliced onion (about 1 medium); 1 cup thinly sliced fresh shiitake mushroom caps; 2 cups torn spinach; 2 tablespoons low-sodium soy sauce; 2 1/2 teaspoons mirin (sweet rice wine); 8 ounces cooked soba (buckwheat noodles); Sliced green onions (optional)

Servings: persons

1 1/2 tablespoons canola oil, divided
1 cup drained no-salt-added whole-kernel corn
4 large eggs
1 cup vertically sliced onion (about 1 medium)
1 cup thinly sliced fresh shiitake mushroom caps
2 cups torn spinach
2 tablespoons low-sodium soy sauce
2 1/2 teaspoons mirin (sweet rice wine)
8 ounces cooked soba (buckwheat noodles)
Sliced green onions (optional)

1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes or until browned on bottom. Cut omelet into quarters, using a spatula. Turn each quarter over; cook until set.
2
Transfer omelet to a cutting board; cut into 1-inch pieces.
3
Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 cup onion and mushrooms; saute 4 minutes. Add Vegetarian Dashi and the remaining ingredients except green onions. Reduce heat; cook 4 minutes or until spinach wilts. Stir in omelet pieces. Garnish with green onions, if desired.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons canola oil, divided, 1 cup drained no-salt-added whole-kernel corn, 4 large eggs, 1 cup vertically sliced onion (about 1 medium), and more.

Yes, Soba Noodle Bowl With Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soba Noodle Bowl With Egg

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