- 8 C low sodium chicken stock
- 1 Tbsp red soy bean paste (miso)
- 1 C + 1 tsp low sodium soy sauce, split
- ½ C rice wine vinegar
- 2 Tbsp vegetable oil
- 1 tsp sesame oil
- 12 oz buckwheat soba noodles
- 4 large eggs
- 16 Flavor Bomb™ cherry tomatoes, halved
- 1 scallion, thinly sliced
In a large pot over medium high heat, add chicken stock and reduce by half. Add miso and 1 teaspoon of soy sauce, then whisk together until the miso dissolves into the broth. Reduce heat to low, cover and keep warm.
In a small bowl, combine soy sauce, rice wine vinegar, vegetable oil and sesame oil. Whisk and set aside. Bring a large pot of water to a boil and add soba noodles slowly until submerged, stirring gently to ensure noodles don’t stick together. Reduce heat to medium and cook for 2-5 minutes. Drain and lay flat on a tray. While noodles are still warm, pour marinade on top, stirring to evenly coat the noodles.
Bring a small pot of water to a boil. Make an ice bath by filling a large bowl with ice and water and set aside. Using a slotted spoon, carefully submerge the eggs into the boiling water, gently stirring for 15 seconds. Cook for 7 minutes, then immediately transfer to an ice bath and allow eggs to cool completely. Peel and halve right before serving.
Divide noodles and slice tomatoes between 4 bowls. Carefully pour hot broth over the noodles and top with a sliced egg. Sprinkle with scallions and serve.
Recipes developed by Roger Mooking for SUNSET®