We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Simple Spicy Soba Noodle Soup
Holiday 2019
With few ingredients, this Monday-to-Friday quick ramen knock-off can be pulled off in less than 20 minutes. Soba noodles have more texture and are more flavourful than instant ramen noodles, but feel free to use ramen as a substite. Additional toppings could include leftover greens such as bok choy, thinly sliced pieces of seaweed snacks or a sprinkle of the Japanese spice togarashi.
Makes 4 cups (1 L) for 2 servings
2 eggs
1 carton (900 mL) chicken broth
¼ cup (60 mL) lightly packed kimchi, coarsely chopped
1-inch (2.5-cm) bundle soba noodles
½ medium carrot, cut into julienne pieces
½ cup (125 mL) medium tofu, cut into small bite-sized pieces
1 green onion, very thinly sliced diagonally
1 Fill a small pot with just enough water to submerge eggs. Bring water to a boil then gently lower eggs into water. Cover and barely simmer for 6 minutes. Remove from water and cool under cold running water.
2 Bring chicken broth to a boil with kimchi. Add soba noodles and cook 2 minutes. Add carrots and continue to cook both for 1 to 2 more minutes or just until soba is al dente. For a more attractive presentation, using tongs, remove soba from pot and divide into mounds into deep wide soup bowls (if you have them). Slowly pour broth into bowls. Carrots will stick to soba; that is fine.
3 Arrange tofu and green onion in a circular fashion. Peel eggs and cut in half then place on soup. Add a sprinkle of additional kimchi or addi tional suggested toppings if you wish.
Makes 4 cups (1 L) for 2 servings
