Directions

To Make

1. Bring 1L water to a boil in a small heavy-bottomed saucepan. Turn off the heat and add 200ml cold water. Gently add eggs so they are fully submerged. Cover with a lid and leave for 12 minutes (13–14 minutes in winter). Remove eggs and let sit at room temperature for 3–4 minutes. Set aside.
2. Fill a saucepan with 4 cups of water and add kombu. Let sit for 10 minutes. Bring to a boil, then remove kombu just before boiling.
3. Add katsuobushi and let brew for at least 10 minutes or until it sinks.
4. Drain broth through a fine mesh or colander. Discard katsuobushi. You should have 3–3 1/3 cups of dashi broth.
5. Add soy sauce, mirin, and salt to the dashi and bring to a boil to evaporate the alcohol. Set aside and reheat when serving.
6. Bring water to a boil in a large pot. Cook soba according to packet instructions. Rinse with hot water and drain well.
7. In a bowl, add 1/2 the soba noodles and pour in 1/2 the broth. Gently crack an onsen egg into a small dish and slide onto the noodles. Top with 2 slices of kamaboko and spring onions. Repeat for the second serving.