Recipes and Cooking Egg and Soba Noodle Bowl 3.8 (10) 2 Reviews Look for miso in the Asian food section of your supermarket. By Recipe by David Joachim Published on March 25, 2016 Print Share Share Tweet Pin Email Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 6 ounce dried soba noodles or dried multigrain spaghetti 8 ounce baby bok choy, quartered lengthwise 4 cup reduced-sodium chicken broth or vegetable broth 2 cup water ¼ cup white miso paste 2 tablespoon reduced-sodium soy sauce 2 carrots, julienned (1 cup) 4 ounce cremini or shiitake mushrooms, stemmed and sliced (1 1/2 cups) 6 soft- or hard-cooked eggs, peeled and halved Cracked black pepper Directions In large saucepan cook noodles in lightly salted boiling water according to package directions. Drain; rinse under cold water. Divide among bowls. Top with bok choy. In same saucepan heat broth and 2 cups water over medium-high heat until simmering; whisk in miso and soy sauce. Add carrots and mushrooms; return to simmering. Reduce heat. Cook 1 to 3 minutes or until carrots are crisp-tender. Ladle broth and vegetables over noodles and bok choy. Top with eggs and cracked black pepper. *Soft-Cooked Eggs: 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. *Hard-Cooked Eggs: 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. Print Nutrition Facts (per serving) 206 Calories 4g Fat 31g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 206 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 124mg 41% Sodium 1175mg 51% Total Carbohydrate 31g 11% Total Sugars 5g Protein 13g Vitamin C 18.8mg 94% Calcium 88.9mg 7% Iron 2mg 11% Potassium 469.2mg 10% Folate, total 67.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.