The other night J was supposed to get pizza at work, so I put together a quick dinner for myself – a bowl of buckwheat soba with egg, scallions and broth. It’s very easy to throw together for one person or ten, and can be flavored however you want.
When I got home from work, I got a container of chicken broth out of the freezer and put it in a pan to melt. I put on another pan full of water for the noodles, and another to boil the egg (you can add the raw egg directly to the hot broth, but I prefer the texture of a soft boiled egg). My method is to put the egg in with the cold water and heat it all up together, then after the water has been at a boil for two minutes I fish the egg out and rinse it under cold water, then shell it and chop it. The noodles (which come in a charming individual serving portion) take around 9 minutes to cook – I just go by feel.
I put the noodles, egg and scallions in the bowl, top it all up with boiling hot broth, and add tamari and Sriracha sauce to taste. The cooked yolk all falls out of the egg bits and gets mashed up in the broth – that’s the best part, slurping up all the little bits that fell to the bottom. Yum. Try not to fling drops of hot sauce and chicken broth all over your library book.
Oh – and of course, the pizza J was supposed to have for dinner got misdelivered, so I had to take him out for dinner and drink beer to keep him company. Oh, the hardship.