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Tsukimi Soba (Soba with Egg)
Serves 2 · About 20 min
Hot soba topped with an egg cooked in the broth. The egg white is set and the yolk is soft.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut the green onions and crack the eggs→② Make the broth→③ Cook the eggs in the broth→④ Boil the soba and reheat it→⑤ Serve
What to buy
Noodles
Eggs & vegetables
Seasonings & dry goods
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How to make it
1
Cut the green onions and crack the eggs
- Put the green onions on the cutting board and slice them small, 2–3 mm wide (thin rounds)
- Crack the eggs into small dishes, one each (if shell gets in, take it out with chopsticks)
How to tell it's doneThe green onions are cut, and each egg is cracked into its own small dish.
2
Make the broth
- Put 600 ml water, 1 1/2 tsp dashi granules, 3 tbsp soy sauce and 3 tbsp mirin in a pot and put on medium heat
- When it boils, turn to low heat and keep it warm
- Taste it. If it's too salty, add water 50 ml at a time
How to tell it's doneIt is bubbling, and the broth is a clear brown.
3
Cook the eggs in the broth
- Check that the broth is on low heat, with small bubbles popping
- Gently slide the eggs in one at a time from the dish, close to the surface of the broth. Keep the 2 eggs apart so they don't stick together
- Put the lid on and cook for about 3 minutes
- Turn off the heat and leave it with the lid on
How to tell it's doneLift the lid and look: the whites are all white, with no clear parts. The top of the yolk is lightly whitish.
Be carefulIf you put them into broth that's boiling hard, the whites break apart. If you want the yolk firm, or if small children, older people or anyone feeling unwell will eat it, cook 2 more minutes until the yolk is set too.
4
Boil the soba
- Bring plenty of water (about 2 L) to a boil in a large pot
- Add the soba while spreading it out loosely, and right away stir it widely with chopsticks so it does not stick
- Boil for the time written on the package (usually 4–5 minutes)
- When the time is up, take out 1 noodle and taste it
How to tell it's doneThe noodle you tasted has no hard center.
Be carefulIf the water foams up and looks like it will boil over, turn the heat down a little. Soba water boils over easily, so do not leave the pot while it is boiling.
5
Rinse and reheat
- Drain the soba in a colander. Do not throw away the cooking water; keep it on the heat
- Wash the soba under running water, rubbing it with your hands, to wash off the slimy surface (it is hot, so pour water on it first before touching)
- Keeping the soba in the colander, dip it in the hot cooking water for 10 seconds to reheat, then drain
How to tell it's doneThe soba is hot to the touch, and the surface isn't slimy.
Be carefulWhen putting the colander into the hot water and lifting it out, move slowly so the water does not splash. Be careful not to burn yourself.
6
Put in bowls and top with the eggs
- Reheat the broth, with the eggs still in it, on low heat for 1 minute
- Put half the soba in each bowl and pour 300 ml of broth per person over it
- Gently scoop out the eggs one at a time with a ladle and put them in the middle of the soba
- Top with green onions. Sprinkle a little shichimi (Japanese seven-spice chili pepper) if you like
ReadyThe egg sits in the middle of the soba, and it's steaming.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg whites broke apartThe broth was boiling too much. Next time use low heat and add the eggs after the surface is calm.
The egg whites are still clearIt didn't cook long enough. Put the lid on and cook 1 more minute at a time.
The egg brokeYou rushed lifting it with the ladle. Gently scoop it from underneath together with the broth.
The soba is not coldHeat the broth before pouring it. Don't forget to reheat the soba.
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