Ingredients
4
4 servings
- •8 cups water
- •1 tablespoon kosher salt
- •½ (12 ounce) package dried soba noodles (Japanese buckwheat noodles)
- •1 (32 fluid ounce) container chicken stock
- •1 tablespoon grated fresh ginger
- •1 cup chopped fully cooked luncheon meat (such as SPAM(R))
- •½ cup chopped green onions
- •2 tablespoons soy sauce
- •4 large eggs
Instructions
- Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
- Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
- Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
- Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 365
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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