No ImageSoba Noodle Bowls with Spinach and Poached Eggs

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  1. Julia

    First time my poached eggs worked!!! Wonderful. I felt like the vegetable broth didn’t get very close friends with the sesame oil. Will try again, using a soy base broth.


  2. Andrea

    The stars aligned, and I found myself with all the ingredients to make this. So glad I did! Very delicious and satisfying. It was also my first time poaching eggs, but your instructions were very clear and helpful. Thank you!!!


  3. Sandy S

    So good! And easy! Love the info about storing poached eggs in the fridge to be warmed-up when serving.


  4. Dave

    This recipe looks awesome and there are so many proteins you could add to it. I have started adding some umami to my stocks for any noddle by adding a mixture of soy, hoisin, a little oyster sauce and a sheet of kombu. It takes an ordinary stock and makes it taste like you have spent hours developing flavor. If you like a fatty stock like is common in some Ramens add a tbsp or two if bacon grease or duck fat or schmaltz. Home run every time!

  5. Deborah


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