Soba Noodles with Poached Egg

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 

Soba Noodles with Poached Egg
Photo: © John Kernick
Active Time:
15 mins
Total Time:
45 mins


  • 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


  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.

  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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