8ouncesbuckwheat soba noodlesone package of 3 rolls
8-10cupschicken stockor vegetable, I used 8 cups broth and 2 cups water
1poundfrozen mixed vegetables4-5 cups
4eggs
salt and pepper if necessary
Optional Fancifications
cilantro
soy sauce
sesame oil
sesame seeds
nori (seaweed)
rice vinegar
sriracha
red pepper flakes
green onion
Instructions
Pour broth/water into a large sauce pot and bring to a boil. Add buckwheat soba noodles and cook for about 6 minutes, then add eggs (crack them into a cup or bowl first to check for shell pieces). You can stir them around right away (for wispy egg-drop like soup), or let them chill for 30-seconds or so and then scramble them a bit (for a few firmer pieces of egg).
Finally, after about two minutes, toss in the vegetables and stir until they’re warm, about 2 more minutes. DINNER IS SERVED.
NOTES: For added flavor, stir in some soy sauce, sesame oil, red pepper flakes, or sriracha, or top with green onions, cilantro, sesame seeds, or strips of nori (seaweed). Enjoy!