Hot soba with hearty toppings, no tempura (Gudakusan kake soba)

Name: Hot soba with hearty toppings, no tempura (Gudakusan kake soba)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 320 g soba noodles; 200 g Chicken cutlet; 150 g Leek; 80 g shiitake mushroom; 200 g Spinach; 4 pc Egg; 20 g wakame seaweed; 1,400 ml Water; 14 g kombu seaweed; 21 g bonito flakes; 50 ml soy sauce; 40 ml mirin; 1 pinch Shichimi Togarashi

A big bowl of buckwheat noodles in hot broth, topped with chicken breast, leek, shiitake, spinach, wakame and a poached egg instead of tempura.

30 min

in total

people

474

calories per serving

In one serving

37 g
Protein: 65 g
Carbs: 8 g
Fat

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Ingredients

320 g
soba noodles
200 g
Chicken cutlet
150 g
Leek
80 g
shiitake mushroom
200 g
Spinach
4 pc
Egg
20 g
wakame seaweed
1,400 ml
Water
14 g
kombu seaweed
21 g
bonito flakes
50 ml
soy sauce
40 ml
mirin
1 pinch
Shichimi Togarashioptional

Allergens

gluteneggsfishsoy

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

Make the dashi and add soy sauce and mirin. Slice the chicken, cut the leek on the diagonal and slice the shiitake.
Simmer chicken, leek and shiitake in the broth for 5 minutes, crack in the eggs, cover and cook 3 minutes on low until the whites set. Blanch and cut the spinach.
Cook the soba as per the packet, rinse, reheat in hot water and divide into bowls. Ladle over broth and toppings, add spinach and wakame, and shichimi if you like.