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Miso Soba Bowl with Soft-Boiled Egg

Hands-on time 35 mins
Total time 1 hr, 30 mins

Serves 6 (serving size: 1 bowl)

Miso is one of our flavor-bomb secret weapons at Cooking Light, instantly providing rich umami depth. So, too, do dried shiitake mushrooms, which infuse the broth with earthy, savory flavor. It’s easy to overcook soba, so watch it closely, and be sure to rinse it with cold water as soon as it’s done to stop the cooking process. The steaming method for the eggs cooks them perfectly and makes the shells easy to remove.


  • 3 cups water
  • 1 ounce dried shiitake mushrooms
  • 1 tablespoon dark sesame oil
  • 1/2 cup sliced green onion bottoms (white and light green parts)
  • 6 (1/4-inch) slices peeled fresh ginger
  • 5 garlic cloves, minced
  • 4 cups unsalted vegetable stock (such as Kitchen Basics)
  • 3 tablespoons yellow or white miso
  • 1 tablespoon lower-sodium soy sauce
  • 6 large eggs in shells, refrigerator-cold
  • 9 ounces uncooked soba (buckwheat noodles)
  • 1 tablespoon rice vinegar
  • 1 (14-ounce) package waterpacked extra-firm tofu, drained and cubed
  • 3 baby bok choy, halved vertically (about 1 pound)
  • 1/2 cup sliced green onion tops (dark green parts)

Nutrition Information

  • calories 371
  • fat 11.5 g
  • satfat 2.4 g
  • monofat 4.2 g
  • polyfat 4.5 g
  • protein 22 g
  • carbohydrate 48 g
  • fiber 7 g
  • sugars 5 g
  • Est. Added Sugars 0 g
  • cholesterol 186 mg
  • iron 4 mg
  • sodium 653 mg
  • calcium 186 mg

How to Make It

  1. Bring 3 cups water to a boil in a small saucepan. Add mushrooms; cover, remove from heat, and let stand 20 minutes or until mushrooms are tender. Remove mushrooms from pan with a slotted spoon, reserving liquid. Thinly slice mushrooms.
  2. Heat a Dutch oven over medium heat. Add oil to Dutch oven; swirl to coat. Add green onion bottoms, ginger, and garlic; cook 3 minutes, stirring frequently. Add mushrooms, mushroom soaking liquid, stock, miso, and soy sauce; bring to a boil. Reduce heat, and simmer 15 minutes.
  3. While stock mixture simmers, bring 1 inch of water to a boil in a large saucepan. Place eggs in a vegetable steamer basket; lower basket into pan. Cover and cook 6 minutes 45 seconds; plunge eggs into ice water. Let stand 3 minutes. Drain and peel.
  4. Cook soba in boiling water 2 minutes or until al dente; drain and rinse with cold water. Drain.
  5. Stir vinegar and tofu into stock mixture. Arrange bok choy on top; cover and simmer 5 minutes. Place about 3/4 cup soba and 1 bok choy half in each of 6 bowls; ladle about 1 1/4 cups simmering stock mixture over noodles. Sprinkle each serving with 1 1/2 tablespoons green onion tops. Cut each egg in half; nestle 2 egg halves into each bowl.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;