buckwheat noodles with egg soup
- Serves: 2
- Calories: 364 kcal
- Total Time: 35 m
- Prep: 25 m
- Cook: 10 m
- Japanese: Tamago-toji-soba
Beat the eggs in a bowl.
Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat. Add the soy sauce and sugar.
Dissolve the potato starch in the 2 tablespoons water. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy.
Add the eggs and stir a few times. Remove from the heat.
Pour the 2 liters water into another pan. Bring to a boil and add the noodles. Boil about 30 seconds. After boiling, remove the noodles and drain them in a colander.
Serve in 2 big bowls and pour the egg soup over each.
Creamy egg soup suits buckwheat noodles very well. It is very simple.
Japanese foods recipes
Int'l. recipes with a Japanese twist