![Soba Noodles with Poached Egg](https://cdn.statically.io/img/www.foodandwine.com/thmb/5C_PwbkIJ96SF_wc7h7QHhbu2ss=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/soba-noodles-with-poached-egg-XL-RECIPE0117-e51828c2b50d4034a2e00ff1d5298c61.jpg)
Ingredients
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1 1/2 ounces kombu (two 12-by-1-inch pieces)
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1 tablespoon instant dashi
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Kosher salt
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8 ounces soba noodles
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4 large eggs
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6 ounces daikon, peeled and finely grated
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Thinly sliced roasted, salted nori, for garnish
Directions
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In a medium saucepan, combine the kombu with 8 cups of water and bring to a simmer. Stir in the instant dashi and remove the pan from the heat; let stand for 30 minutes. Strain the broth through a fine-mesh sieve set over a large bowl; discard the solids or reserve for another use. Return the broth to the saucepan, season with salt and bring to a simmer. Add the noodles and cook until al dente. Divide the noodles and broth among 4 bowls.
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Meanwhile, in a medium saucepan of simmering water, break each egg into a small bowl and gently pour into the simmering water. Cook until the whites are just firm and the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate and let drain briefly. Top each bowl of noodles with an egg. Spoon a tablespoon of daikon next to each egg, then garnish with nori. Serve with the remaining daikon on the side.
Make Ahead
The broth can be refrigerated for 2 days.