Skip to content
Main course · Japanese

Tsukimi Soba (Soba with Soft Egg and Spring Onion)

20 min Serves 4 ~451 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 400 g soba noodles
  • 4 eggs
  • 2 tsp vegan kombu dashi powder
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 3 spring onions, sliced

Nutrition (per serving)

Calories
451 kcal
Protein
23.4 g
Carbohydrate
72.1 g
of which sugars
5.9 g
Fat
6.3 g
of which saturates
1.9 g
Fibre
3.4 g
Salt
3.88 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Whisk the vegan kombu dashi powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.

  2. 2

    Crack the eggs into four separate spaces in the simmering broth, cover and cook for 3-4 minutes until the whites are set and the yolks are still soft.

  3. 3

    Cook the soba noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.

  4. 4

    Ladle the broth over the noodles and slide a poached egg into each bowl.

  5. 5

    Scatter with the spring onions and serve straight away.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.