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 shoyu (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.
- 1 cup water (for broth)
- 1 packet Kayanoya Original Dashi Stock Powder
- 2 tablespoons shoyu (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
- Place water and packet of 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 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.