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Soba Noodle Bowls with Spinach and Poached Eggs
Soba Noodle Bowls with Spinach and Poached Eggs
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and delicious spinach and poached egg soba noodle bowls topped with sesame seeds, ready in 20 minutes.
Ingredients:
  • 2 tablespoons white vinegar
  • 6 cups chicken or vegetable stock
  • 1 tablespoon finely chopped fresh ginger
  • 2 to 3 cloves garlic, finely chopped
  • 1 teaspoon toasted sesame oil (plus more for garnish)
  • Kosher salt, to taste
  • 4 large eggs
  • 8 ounces soba (buckwheat) noodles
  • 2 cups (3 ounces) packed fresh baby spinach leaves
  • 6 scallions, thinly sliced (for garnish)
  • 4 teaspoons sesame seeds (for garnish)
Instructions:
  • Bring generously salted water in a wide saucepan to a boil, add vinegar, and simmer gently.
  • In a large saucepan over medium heat, bring the stock to a boil and season with ginger, garlic, sesame oil, and salt. Reduce heat to a gentle simmer, cover, and let simmer while you poach the eggs to allow the flavors to meld together.
  • To poach the eggs, prepare a tray or plate lined with a paper towel. Ensure the poaching water is gently simmering. Crack one egg into a small bowl or measuring cup. Carefully lower the bowl or cup near the water surface and gently pour the egg in. Repeat with the remaining eggs. Set a timer for 2 minutes. Lightly stir the water to help the eggs detach from the bottom of the pot. Eggs should slightly bob in the water. Test one egg after 2 minutes for doneness – the white should be firm, and the yolk soft. Return to water if needed to finish cooking. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate. Keep the water warm by covering the pot with a lid. Enjoy freshly poached eggs or refrigerate submerged in water for up to 5 days.
  • Prepare the soba noodles and spinach: Reheat the flavorful stock until boiling, then add the noodles. Cook for 6 to 8 minutes until tender, following the package instructions. Introduce the spinach and delicately stir until wilted, approximately 30 seconds.
  • Prepare the bowls by evenly distributing the noodles, broth, and spinach among 4 serving bowls.
  • If needed, reheat the eggs: Use a slotted spoon to briefly warm them in the poaching water until just heated through. Ensure eggs are warm to the touch before removing. If refrigerated, warm the eggs in steaming water beforehand.
  • Elevate the presentation: Place a poached egg on each bowl of noodles. Sprinkle with chopped scallions and sesame seeds, then finish with a light drizzle of sesame oil.

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