© John Kernick
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 4

For a light but nourishing breakfast, Food & Wine’s Kay Chun likes making a savory dashi broth, which she eats with soba noodles and Japanese soft-cooked eggs called onsen. Slideshow: More Noodle Recipes

How to Make It

Step 1    

In a medium saucepan, combine the kombu with 8 cups 
of water and bring to a simmer. Stir in the instant dashi and remove the pan from the heat; let stand for 30 minutes. Strain the broth through a fine-mesh sieve set over a large bowl; 
discard the solids or reserve for another use. Return the broth to the saucepan, season with salt and bring to a simmer. Add the noodles and cook until al dente. Divide the noodles and broth among 4 bowls.


Step 2    

Meanwhile, in a medium saucepan of simmering water, break each egg into a small bowl and gently pour into the simmering water. Cook until 
the whites are just firm and the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate and let drain briefly. Top each bowl of noodles with an egg. Spoon a tablespoon of daikon next to each egg, then garnish with nori. Serve with the remaining daikon on the side.

Make Ahead

The broth can be refrigerated for 2 days.

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