Egg and Soba Noodle Bowl
Look for miso in the Asian food section of your supermarket.
In a 2-quart saucepan bring 5 cups water to a full rolling boil. Carefully add eggs to water with a slotted spoon. Reduce heat to a gentle boil; cook eggs 8 minutes. Remove with slotted spoon to a bowl of ice water for 1 minute. Remove and crack lightly on hard surface. Gently peel away shell.
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let eggs strand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the eggs between the palms of your hands or against the countertop. Peel off the eggshells, starting at the large ends.