I just love eggs! They truly are a perfect protein, there’s all the essential amino acids that humans need. They’re just the right serving size, about 2 – 4 ounces, depending on the size of the egg. Contrary to popular belief, 3 ounces is one serving of protein (not a 10 oz bacon wrapped filet mignon), granted you should have a few servings of protein a day, that’s technically one serving. Plus, they’re just so rich and indulgent tasting, between the pure, firm taste of the whites and the richness of the runny yolks.
This noodle bowl is very happy, nutritive and simple. It’s got wonderful buckwheat soba noodles with crunchy, shredded vegetables, a rich ginger and soy broth and a perfectly poached egg! If you didn’t saute the ginger for the broth, this meal would be completely fat-free too.
Serves 2-4 – cost approx $.73 per serving
- 2 bundles soba noodles ($1)
- 1/3 head shredded cabbage ($.48)
- 2 shredded carrots ($.14)
- 2-3 scallions, thinly sliced ($0, the only thing in my garden that’s growing!)
- 1 Tbs vegetable oil
- 1″ piece ginger, cut in matchsticks
- 6-8 cups vegetable stock
- soy sauce, to taste
- 2 Tbs mirin – a sweet Japanese cooking wine, maybe substitute sherry?
- 4 eggs ($.33, my local store had a great sale!)
This one is a really simple meal. I started by boiling up the noodles then fishing them out into a strainer. I kept the noodle water going to poach the eggs later.
To make the soup broth, heat the oil in a pot then gently saute the ginger for 2-3 minutes. I sauted the ginger because I don’t like the full bite of raw ginger, if you like it, you can omit the garlic sauteing. Add in the vegetable stock and bring to a simmer. Season the broth with the the soy sauce (start out with a couple of tablespoons and go from there) and mirin. Add salt to taste.
Gently poach the eggs (in the simmering, leftover noodle water if you’re feeling lazy, like I was) then assemble the bowls. Lay a little bit of noodles down then some of the shredded veggies. Gently put an egg on top of the nests and then ladle over some of the hot broth.