Recipes & Cooking Dinner & Meal Ideas Pasta & Noodles How to Make a Delicious Egg and Soba Noodle Bowl 3.8 (10) 2 Reviews To make these egg and soba noodle bowls, look for miso in the Asian food section of your supermarket to take this recipe to the next level. By David Joachim David Joachim David Joachim has been a full-time food writer since 1993. He has authored, edited, or collaborated on more than 50 cookbooks, and his reliable recipes have appeared in dozens of publications such as Better Homes & Gardens, USA Today, and AARP. He has been a full-time food writer since 1993. Learn about BHG's Editorial Process Updated on September 19, 2024 Save Rate PRINT Share Close Photo: Aya Brackett Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Jump to recipe This egg and soba noodle bowl recipe is a nourishing meal that combines the best of Japanese flavors in a comforting, easy-to-make dish. Mushrooms and carrots are simmered in a savory broth infused with white miso and soy sauce, then ladled over cooked soba noodles and tender baby bok choy. It's the perfect dish weeknight dinner or a cozy lunch, especially when topped with soft- or hard-cooked eggs for added protein and creamy richness. 16 Noodle Bowl Recipes You Can Happily Slurp for Dinner Tonight Our Tips for the Best Egg and Soba Noodle Bowls Craft the perfect egg and soba noodle bowls with these essential tips, ensuring a balanced mix of flavors and textures: Perfectly cooked noodles: Avoid overcooking the noodles to prevent a mushy texture. Rinse them under cold water to stop the cooking process, remove excess starch, and keep them from sticking together.Taste and adjust: After simmering the broth, taste and adjust with more miso or soy sauce as needed for the most flavorful results.Eggs to your liking: Cook the eggs to your preferred consistency following the specifications below for soft or hard-cooked eggs.Layering: Layer in the noodles first, then add the bok choy, pour the broth over, and top with egg halves for the best texture and visual appeal. Garnish with fresh herbs or a drizzle of chili oil for a final flourish.Serve hot: Ensure the broth is hot when serving for maximum comfort and flavor.Enhance the flavor: Add ginger or garlic to the broth for extra depth, or a splash of rice vinegar or lime juice to brighten the flavors.Quality ingredients: Use high-quality miso paste for an umami-rich broth.Additional protein: Bulk up the dish by adding shredded chicken, tofu, or your preferred protein for extra heartiness. Cook Mode (Keep screen awake) Ingredients 6 ounces dried soba noodles or dried multigrain spaghetti 8 ounces baby bok choy, quartered lengthwise 4 cups reduced-sodium chicken broth or vegetable broth 2 cups water ¼ cup white miso paste 2 tablespoons reduced-sodium soy sauce 2 carrots, julienned (1 cup) 4 ounces cremini or shiitake mushrooms, stemmed and sliced (1 1/2 cups) 6 soft- or hard-cooked eggs, peeled and halved Cracked black pepper Directions Cook Noodles In large saucepan cook noodles in lightly salted boiling water according to package directions. Drain; rinse under cold water. Divide among bowls. Top with bok choy. Prepare Broth and Vegetables In same saucepan heat broth and 2 cups water over medium-high heat until simmering; whisk in miso and soy sauce. Add carrots and mushrooms; return to simmering. Reduce heat. Cook 1 to 3 minutes or until carrots are crisp-tender. Assemble Bowl Ladle broth and vegetables over noodles and bok choy. Top with eggs and cracked black pepper. How to Make Soft-Cooked Eggs In a 2-quart saucepan bring 5 cups water to a full rolling boil. Carefully add eggs to water with a slotted spoon. Reduce heat to a gentle boil; cook eggs 8 minutes. Remove with slotted spoon to a bowl of ice water for 1 minute. Remove and crack lightly on hard surface. Gently peel away shell. How to Make Hard-Cooked Eggs Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let eggs strand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the eggs between the palms of your hands or against the countertop. Peel off the eggshells, starting at the large ends. How to Store and Reheat Leftover Egg and Soba Noodle Bowls Cool leftover soup and vegetables to room temperature, then store in an airtight container, separate from any leftover eggs and noodles, for up to three days. Reheat the soup on the stovetop or in the microwave until hot throughout. Serve with noodles, bok choy, and freshly-cooked eggs. Rate It Print Nutrition Facts (per serving) 206 Calories 4g Fat 31g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 206 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 124mg 41% Sodium 1175mg 51% Total Carbohydrate 31g 11% Total Sugars 5g Protein 13g 26% Vitamin C 18.8mg 21% Calcium 88.9mg 7% Iron 2mg 11% Potassium 469.2mg 10% Folate, total 67.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.