Asian Spinach Noodle Soup

Ingredients

• 200 g soba noodles (brown buckwheat noodles)
• 20 g dashi broth (Japanese ready-made fish-based broth, Asian store)
• 20 g bonito flakes (katsuobushi, dried bonito fillet flakes, Asian store)
• 3 tbsp Soy sauce
• 3 tbsp sake
• 150 g spinach leaves
• 2 Spring Onions
• 1 tsp salt
• 2 tbsp vinegar
• 4 eggs
• shichimi togarashi (Asian pepper blend; Asian store)

Instructions

1. 1.

   Cook soba noodles in plenty of boiling salted water for about 8 minutes. Drain, rinse with cold water and set aside.

2. 2.

   For the broth bring 1.2 l water to a boil, stir in dashi, simmer for 5 minutes. Add bonito flakes, simmer another 5 minutes. Strain the broth through a sieve, season with soy sauce and sake.

3. 3.

   Clean, wash, trim spinach leaves and wilt them briefly in lightly salted boiling water, then drain, rinse and let drain. Trim spring onions, wash and cut into rings.

4. 4.

   For poached eggs bring 2 l water to a boil in a wide pot, then reduce heat to just simmer. Add salt and vinegar. Crack each egg into a cup, then gently slide into the simmering water. Poach for 3-4 minutes.

5. 5.

   To serve place noodles, spinach and one poached egg in each of six bowls, pour hot broth over everything. Sprinkle spring onion rings on top and provide shichimi togarashi for seasoning.