Cha Soba is my go to in Japanese restaurants when i am looking for something healthy and quick. Soba noodles are usually made of 100% buckwheat (some aren’t) and are a good source of complex carbs and are also Gluten free for those of you who need it to be. Making them an amazing post workout option! Use them in your pasta recipes, your noodle soups, etc. If you are trying to stay away from regular wheat.
In this recipe i used noodles from Hakubaku, one pack (they are usually all the same size), already comes with bunches of noodles, putting together one portion. Bring some water to a boil and drop in the noodles. Cook for about 4 mins (read packet instructions), drain and place directly in ice cold water to chill.
In the same pot, add a pack of pre-made dashi stock (if you want to make your own stock, go for it, it’s actually really easy: http://www.lafujimama.com/2010/01/how-to-make-dashi/), place in about 3 tablespoon of Obento Soy Sauce. Mix well. Simmer for a couple of minutes. Spoon some stock out into your serving bowl.
Add in about 1/4 cup of white vinegar into the remaining broth, poach your egg, take the egg out and place it in the serving bowl, along with the strained noodles, some chopped shallots and chopped spring onions.