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Soba Noodle Bowls with Spinach and Poached Eggs

Soba Noodle Bowls with Spinach and Poached Eggs
  • Meal

    Main Dish

  • Cusine



2 tablespoons white vinegar

6 cups chicken or vegetable stock

1 tablespoon finely chopped fresh ginger

2 to 3 cloves garlic, finely chopped

1 teaspoon toasted sesame oil

Salt, to taste

4 large eggs

8 ounces soba noodles

2 cups packed fresh baby spinach leaves

6 scallions, thinly sliced

4 teaspoons sesame seeds


Heat the poaching water: Fill a wide a wide saucepan with 2 inches of generously salted water and bring to a boil. Add the vinegar, and adjust the heat to a gentle simmer. Heat and season the stock. Meanwhile, in a large saucepan over medium heat, bring the stock to a boil. Add the ginger, garlic, sesame oil and salt to taste. Adjust the heat to a gentle simmer, cover, and let it cook while you poach the eggs. This gives the flavors time to mingle. Poach the eggs. Line a tray or plate with a paper towel. Adjust the heat under the poaching water so that it's at a very gentle simmer. Crack 1 egg into a small bowl or measuring cup. Hold the rim of the bowl or cup as close to the surface of the water as possible, and gently tip the egg into the water. Rapidly repeat with the remaining eggs. Set a timer for 2 minutes to time the poaching. Stir the pot gently by dragging a wooden spoon around the edge of the pot, stirring the water just enough to cause the eggs to release from the bottom of the pot. You should see them bob a little in the water. After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate. Place a lid on the pot to keep the water warm. (At this point, the eggs can be refrigerated, submerged in a container of water, for up to 5 days.) Read More! Easy Poached Eggs Cook the soba noodles and spinach. Bring the seasoned stock back to a boil and add the noodles. Cook for 6 to 8 minutes, until the noodles are tender (or according to package directions.) Stir in the spinach. Stir gently until the spinach has wilted, about 30 seconds. Assemble the bowls: Divide the noodles, broth, and spinach between 4 bowls. Reheat the eggs, if necessary: If the eggs no longer feel warm to the touch, use a slotted spoon to gently drop them into the warm egg poaching water and leave for a few seconds to warm them. Remove with a slotted spoon. (If the eggs have been refrigerated, heat a pan of water to steaming before warming the eggs.) Garnish the bowls: Top each bowl of noodles with a poached egg. Garnish with chopped scallions and sesame seeds, and drizzle with a little sesame oil.