Ingredients Pasta + Noodles Asian Noodles Soba Noodles Soba Noodles with Poached Egg 1 Review 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on January 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 45 mins Yield: 4 Ingredients 1 1/2 ounces kombu (two 12-by-1-inch pieces) 1 tablespoon instant dashi Kosher salt 8 ounces soba noodles 4 large eggs 6 ounces daikon, peeled and finely grated Thinly sliced roasted, salted nori, for garnish Directions 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. 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. Rate it Print