Making soba noodle bowls in the summer is the best because they are so refreshing. There are a few things to do so you can have cold noodles throughout the week if you double the recipe. First make the Soba Tsuyu or broth, then make the jammy eggs, and have a few things on hand to add to your bowl.
Soba Tsuyu
Here's the translation:
Ingredients (3-4 servings)
- Iriko (dried anchovies: can buy at Jung's): 20-30 pieces
- Katsuobushi (dried bonito flakes: can buy at any asian grocer): half a rice bowl-full, or 2 small packs
- Soy sauce: 1 ladle
- Mirin: 1 ladle
- Water: 4 ladles
1. If you have time, remove the head and insides of Iriko (I've never done this). Put Iriko in water and heat on med-low for 4-5 minutes
2. Add katsuobushi, soy sauce, mirin and boil for 2 minutes
3. Strain into a glass jar and let it cool.
Jammy Eggs
4 room temperature eggs
Boiling water to cover the eggs
Ice water
Bring enough water to cover eggs to boil. Add room temperature eggs (you can put them in a bowl of warm water to bring to room temperature more quickly). Cook for exactly 7 minutes. Cool eggs in a bowl of ice water for about 10 minutes. Peel eggs and cut in half to put in bowls. I always put as many eggs as I can in the pot and keep extra on hand to peel when I want them throughout the week. You can also keep the peeled eggs in the tsuyu to season them. I usually can't wait that long!
For your bowl:
2 bunches of Buckwheat Soba Noodles, prepared according to package instructions and rinsed in cold water
3 green onions, sliced
Seasoned seaweed, cut into strips
Sesame seeds
Chonggak kimchi or baechu kimchi (optional)
Shredded daikon radish (optional)
Divide noodles between four bowls. Pour divided, chilled, soba tsuyu over each bowl. Add a sliced egg to each bowl, with seaweed strips, a sprinkle of green onions, a sprinkle of sesame seeds and the optional ingredients if you wish. Eat and enjoy!
Note: I keep the prepared soba tsuyu and eggs in the fridge for up to a week and make the noodles at the time I want to eat.
