Soba Noodle Bowl with Egg

Soba Noodle Bowl with Egg
Photo by Becky Luigart-Stayner


  • 5 cups Vegetarian Dashi
  • Sliced green onions (optional)
  • 2 ½ teaspoons mirin (sweet rice wine)
  • 1 cup drained no-salt-added whole-kernel corn
  • 1 cup vertically sliced onion (about 1 medium)
  • 1 cup thinly sliced fresh shiitake mushroom caps
  • 8 ounces cooked soba (buckwheat noodles)
  • + 4 more ingredients
    • 1 ½ tablespoons canola oil, divided
    • 2 tablespoons low-sodium soy sauce
    • 4 large eggs
    • 2 cups torn spinach

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes...

View full recipe at My Recipes


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