Soba Noodle Soup

1. 1

   Heat the oven (or a toaster oven) to 300.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more.

4. 4

   Strain into a large bowl; discard the flakes.

5. 5

   Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil.

6. 6

   Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot.

7. 7

   (This will be the broth for the soup; what remains is for cooking the eggs.)

8. 8

   Toast the nori in the oven until slightly crisp, about 5 minutes.

9. 9

   Cut into quarters and set aside.

10. 10

    Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.

11. 11

    Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again.

12. 12

    Put a portion of noodles into each of four soup bowls.

13. 13

    Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute.

14. 14

    In the meantime ladle the stock (the one without the eggs in it) over the noodles.

15. 15

    Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

* Per serving · 4 servings · Values may vary.