ingredients:
- 450 g cooked buckwheat
- noodles (soba)
- 2 eggs
- 600 ml bonito & sea tangle soup stock or bonito soup stock
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon potato starch (katakuriko)
- 2 tablespoons water
- 2 liters water for preparing hot noodles
step 1:
Beat the eggs in a bowl.
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:
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:
Add the eggs and stir a few times. Remove from the heat.
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.
comment:
Creamy egg soup suits buckwheat noodles very well. It is very simple.