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1
Heat the oven (or a toaster oven) to 300.
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2
Bring a large pot of salted water to a boil.
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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.
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4
Strain into a large bowl; discard the flakes.
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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.
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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.
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7
(This will be the broth for the soup; what remains is for cooking the eggs.)
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8
Toast the nori in the oven until slightly crisp, about 5 minutes.
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9
Cut into quarters and set aside.
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10
Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
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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.
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12
Put a portion of noodles into each of four soup bowls.
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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.
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14
In the meantime ladle the stock (the one without the eggs in it) over the noodles.
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15
Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.
