Fast Recipes

Soba noodle soup with egg, tofu and broccolini

A quick and easy noodle soup for cold winter nights.
A white bowl with soba noodles, egg, tofy and broccolini, with a pair of wooden chopsticks on the sideJohn Paul Urizar

Noodle soups are super-satisfying when the weather cools. Buckwheat noodles add plenty of texture and earthy flavour, while restorative dashi broth brings umami-packed comfort.



1.Cook eggs in a saucepan of simmering water over medium-high heat until soft-boiled (6-7 minutes). Drain and refresh under cold water, then peel and cut into halves.
2.Cook noodles in a large saucepan of boiling water over medium-high heat until just tender (3-5 minutes), drain and refresh under cold running water briefly, then drain well.
3.Meanwhile, bring dashi to the boil in a saucepan over high heat. Add broccolini and simmer until just tender (1-2 minutes), then remove broccolini.
4.Add a few drops of oil into four warm serving bowls. Top with noodles, broccolini, egg, tofu and chives. Season dashi with salt to taste (no need to do this if you are using a powdered dashi), add soy sauce and sake, bring to a simmer, then ladle into bowls. Season with togarashi and serve.

To make dashi from scratch, see our dashi recipe, or use an instant dashi powder, available from select supermarkets. Togarashi, Japanese chilli seasoning, is available from Asian supermarkets.


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