AT A GLANCE
This is a very simple and satisfying soup. If you want to add greens, stir them into the broth to wilt them - we'd opt for morning glory or thinly sliced broccolini. If poaching eggs feels too fiddly, soft-boil them instead.
|01||Cook soba according to packet directions (4-5 minutes), drain and divide among warm bowls.|
|02||Poach eggs in batches in a saucepan of simmering water until cooked to your liking (3 minutes for soft yolks). Drain and place an egg in each bowl.|
|03||Place konbu in a saucepan with 1 litre water, bring to the boil, then remove from heat and stir in bonito. Stand for 5 minutes, then strain through a fine sieve. Whisk 250ml stock with shiro miso in a saucepan to combine, then add remaining stock and warm over low heat without boiling. Stir in spring onion, ladle into bowls, scatter with sesame seeds and serve hot.|
Konbu, bonito flakes and shiro miso are all available from Japanese grocers.