Saimin
Ingredients
8 cups water
1 tablespoon kosher salt
½ (12 ounce) package dried soba noodles (Japanese buckwheat noodles)
1 (32 fluid ounce) container chicken stock
1 tablespoon grated fresh ginger
1 cup chopped fully cooked luncheon meat (such as SPAM(R))
½ cup chopped green onions
2 tablespoons soy sauce
4 large eggs
Directions
Bring water and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, add soba noodles, stirring occasionally, until firm yet tender to the bite, 3 minutes. Drain and rinse until warm water. Set aside.
Bring stock and ginger to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low, stir in luncheon meat, green onions, and soy sauce; cook, stirring once, until heated through, about 5 minutes.
Meanwhile, fill a pot with 1 inch of water and bring to a boil. Add eggs; cover and let boil for 6 minutes. Remove eggs immediately to an ice bath to cool. Halve lengthwise.
Divide soba noodles among 4 bowls; spoon broth and toppings over noodles. Top with soft-cooked eggs and serve immediately.
