Gourmet Traveller


Soba noodle soup


Noodle soups are super-satisfying when the weather cools. Buckwheat noodles add plenty of texture and earthy flavour, while restorative dashi broth brings umami-packed comfort.

4 eggs
360 gm dried soba noodles
750 ml (3 cups) dashi (see note)
175 gm broccolini, trimmed into florets and stalks thinly sliced, to serve
1-2 tsp sesame oil Fried tofu or silken-pressed (momen) tofu, cut into cubes, to serve Garlic chives or chives, thinly sliced, to serve Light soy sauce, to taste
20 ml cooking sake Togarashi (see note), to serve

1 Cook eggs in a saucepan of simmering water over medium-high heat until soft-boiled (6-7 minutes). Drain and refresh under cold water, then peel and cut into halves.

2 Cook noodles in a large saucepan of boiling water over medium-high heat until just tender (3-5 minutes), drain and refresh under cold running water briefly, then drain well.

3 Meanwhile, bring dashi to the boil in a saucepan over high heat. Add broccolini and simmer until just tender (1-2 minutes), then remove broccolini.

Add a few drops of oil into four warm

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