Cold Soba Noodles

Cold soba noodles are a summertime favorite suitable for any occasion -- snack, lunch, or even dinner. The flavorful sauce in this recipe is a combination of dashi stock, made easy with Kayanoya Original Dashi Stock Powder, plus Kayanoya Double-Aging Soy Sauce, mirin (sweet rice wine), and a touch of sesame oil. Tomato, kimchi, scallions, and poached eggs are added to this traditional dish, creating an all-new taste experience.

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Ingredients

2 Servings

1 cup water (for broth)
1 packet Kayanoya Original Dashi Stock Powder
2 tablespoons Kayanoya Double-Aging Soy Sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon sesame oil
2 servings boiled soba
1 small tomato, diced
2 ounces kimchi
2 poached eggs
Desired amount of scallion shoots, chopped

Directions

Place water and packet of Kayanoya Original Dashi Stock Powder in small pot, and bring water to a boil. Turn heat to medium-low and simmer for 2 minutes. Turn off heat and discard packet. Add Kayanoya Double-Aging Soy Sauce, mirin, and sesame oil, and let broth cool.
Bring water to a boil in large pot. Add soba noodles and cook as instructed on package. Rinse noodles under cold tap water and drain thoroughly.
Boil 2 to 3 inches of water in a medium pot. Add dashes of vinegar and salt. Carefully break and add one egg at a time. Cook for 3 to 4 minutes, then remove and drain.
Divide noodles into 2 bowls. Top with tomato, kimchi, scallion, and poached eggs, then add desired amount of broth. Traditionally served at room temperature.