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buckwheat noodles with egg soup

  • Serves: 2
  • Calories: 364 kcal
  • Total Time: 35 m
    • Prep: 25 m
    • Cook: 10 m
  • Japanese: Tamago-toji-soba
Buckwheat Noodles with Egg Soup
Ingredients Ingredients


Step 1

step 1:

Beat the eggs in a bowl.

Step 2

step 2:

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.

Step 3

step 3:

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.

Step 4

step 4:

Add the eggs and stir a few times. Remove from the heat.

Step 5

step 5:

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.