Soba Noodle Bowl with Egg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Browning the omelet gives it a wonderful toasted flavor. Ingredients:
1 1/2 tablespoons canola oil, divided |
1 cup drained no-salt-added whole-kernel corn |
4 large eggs |
1 cup vertically sliced onion (about 1 medium) |
1 cup thinly sliced fresh shiitake mushroom caps |
5 cups vegetarian dashi |
2 cups torn spinach |
2 tablespoons low-sodium soy sauce |
2 1/2 teaspoons mirin (sweet rice wine) |
8 ounces cooked soba (buckwheat noodles) |
sliced green onions (optional) |
Directions:
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes or until browned on bottom. Cut omelet into quarters, using a spatula. Turn each quarter over; cook until set.
2. Transfer omelet to a cutting board; cut into 1-inch pieces.
3. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 cup onion and mushrooms; sauté 4 minutes. Add Vegetarian Dashi and the remaining ingredients except green onions. Reduce heat; cook 4 minutes or until spinach wilts. Stir in omelet pieces. Garnish with green onions, if desired.
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