Toasted Soba Noodles with Chicken Broth

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Toasted Soba Noodles with Chicken Broth

A simple, delicious, and healthy noodle soup dish. Super easy to make but filling and satisfying.

  • 2 packages of Annie Chun’s Soba Noodles
  • 4 cups chicken broth
  • 1 TBSP canola or vegetable oil
  • 2 eggs
  • 1 TBSP water
  • 1 cup fresh enoki mushroom 
  • 2 scallions, chopped
  • salt or soy sauce

 

  1. Spread soba noodles on a sheet pan and toast in 450˚ F oven for 5 minutes. 
  2. Bring three quarts of water to a boil. 
  3. Boil noodles for 4-5 minutes until tender. 
  4. Drain noodles; set aside. 
  5. Whisk eggs and water into a bowl. 
  6. Heat oil in a frying pan and spread egg mixture evenly over pan. 
  7. Cook egg until done (omelet consistency). 
  8. Roll out onto a cutting board and slice thinly. 
  9. Heat broth to a simmer. 
  10. Separate noodles and mushroom into four bowls. 
  11. Add heated broth. 
  12. Garnish with egg and scallions.
  13. Add salt or soy sauce to taste.
Serves 4