Soba with Jammy Eggs and Kimchi

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.

Asian Cabbage and Tofu Stew

This is one of my favorite soups that I make over and over. It is a fusion recipe that is Asian-inspired and made with many healthy components. I found it in an Eating Well magazine, but the recipe can be found online here and I've also copied it below.

• 1 1/2 tablespoons canola oil
• 1 medium onion, chopped
• 1 1/2 tablespoons grated or minced fresh ginger
• 4 cups thinly sliced napa cabbage (I've also substituted bok choy for this)
• 4 cups vegetable broth
• 1/2 cup snipped dulse or arame seaweed
• 1 cup corn kernels, fresh or frozen
• 2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
• 1/4 cup white miso (see Tip)
• 2 large eggs, beaten
• 4 scallions, chopped
• 2 tablespoons rice vinegar

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.
2. Pour in broth, add seaweed and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add corn, return to a simmer and cook for 2 minutes. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes. Remove from the heat and add scallions and vinegar; gently stir to combine.