Recipe: Buckwheat Soba Noodle Soup

Main Ingredients:

1 Handful Buckwheat Noodles (and 6 Cups Water, ½ tsp Salt)
2 Eggs
2 Green Onions
2 Sheets Seaweed (3 in. by 4 in. each)

Broth Ingredients:

4 Cups Water
5 Tbsp Guksijangguk
1½ tsp Japanese Hondashi
½ tsp Salt

Directions:

Boil the noodles in 6 cups of water with ½ tsp of salt. Put the buckwheat noodles in the boiling water and cook for 5 minutes.

While the noodles are boiling, make the broth. In a pan, add 4 cups of water, 5 Tbsp of guksijangguk, 1½ tsp Japanese hondashi, and ½ tsp of salt.

Drain the water, rinse the noodles in cold water once, and then set them aside. Cut 2 green onions into ½ inch pieces.

Once the broth starts to boil, add the noodles to the broth, and cook for 2 minutes. Then add the green onions, and cook for one more minute before turning off the stove.

We need 2 toppings for this soup: a flat egg and dried seaweed. Use one pinch of salt per egg to make flat eggs. Since we need 2 eggs today, we will be adding 2 pinches of salt.

Pour a small amount of oil in the pan and wipe it with a paper towel. Then using medium heat, pour the blended egg into the pan and fry. Once the surface of the egg is almost cooked, flip it over. When you flip it over with your spatula, keep the spatula in the center of the egg to help prevent the egg from breaking.

Slice the cooked flat eggs thinly and cut the toasted seaweed sheets with scissors.

Mix the egg and seaweed with the soup just before eating.