There's something about a runny yolk that makes us drool. We can hardly sit down to a poached or fried egg without ogling it, lusting after that silky, smooth, enrobing texture and luscious, rich flavor.
Never having put a whole egg in soup before, I thought I'd make a healthy version of college dorm room ramen one night while Amy was working. As it would turn out, she came home early. Luckily, we had everything on hand to double the recipe!
The first time we made it, the broth portion was 100%. This, along with the soy, fish sauce, and miso, made for an incredibly salty meal. Like, 3 pints of water at dinner salty. I cut it to 25% the second time, and the results were much better.
Joel's Soba
(Serves 1)1/2 cup vegetable broth
1 1/2 cup water
1/2 teaspoon fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha
2 ounces soba noodles
1 tablespoon miso paste (white or medium colored)
1 scallions, finely chopped
1 egg
5 ounces frozen chopped spinach, thawed
Season the broth with fish sauce, soy sauce and sriracha and bring to a low simmer. Add the noodles and cook until half done, about 4 minutes. Place the miso and scallions into a small dish and add a small amount of the broth, stirring until combined. Pour the miso mixture back into the noodle mixture. Cook the noodles until done. Place the spinach in the bottom of a bowl. Pour the noodles and broth over the spinach. Crack the egg on top of the bowl and serve immediately.
