SOY SAUCE SOBA

Soba. It’s ramen’s less-sexy cousin. If the McCarthy family were Japanese noodles, ramen would be the hot blonde immunologist/ former playmate (Jenny), and Soba would be her thicker, more substantial cousin/ Ghostbuster (Melissa). Soba noodles are made from buckwheat, a more nutritious grain than the white flour used to make ramen, and the flavor is more defined.

 

6 cups water

½ cup soy sauce

½ teaspoon ground ginger

1 tablespoon white miso paste

2 tablespoons mirin

1 tablespoon Sriracha or any chili sauce

3 ounces shiitake mushrooms, stemmed and sliced

4 large eggs

8 ounces soba noodles

Sesame oil

1 sheet nori

2 ounces inari age (That’s that tofu skin you see at sushi joints. If you don’t have access to it, use thinly sliced tofu.)

½ teaspoon sesame seeds

1. In a medium pot, combine the water, soy sauce, ginger, miso, mirin, Sriracha, and mushrooms. Stir, cover, and let simmer for 20 minutes.

2. Bring a small pot of water to a boil. Carefully place the eggs (still in their shells) in the water. Boil for 1 minute. Turn off the heat and let the eggs sit in the water, covered, for 10 minutes. Using a slotted spoon, remove the eggs, and transfer to a bowl filled with cold water.

3. Fill a medium pot with salty water and bring to a boil. Add the noodles and cook until al dente, 3 to 5 minutes.

4. Meanwhile, peel the eggs and slice each egg in half lengthwise.

5. Drain the noodles. Hit them with a little sesame oil to avoid clumping. Divide evenly among four bowls.

6. Cover the noodles with the soy sauce broth and drop in an egg.

7. Garnish with nori, inari age, and sesame seeds.