Charred scallions are a brilliantly easy way to add flavor to any dish. Here, they add smoky depth to a simple spicy soy-ginger broth. And in that broth, you’ll do a lot of things: You’ll hard-boil eggs, pull them out, cook the noodles, then add the peeled eggs back to the broth. Easy, one pot, no fuss—just what weeknight dinner should be. If you can’t find soba noodles when you’re shopping, you can substitute rice noodles instead. The cooking time will vary from the recipe, so just follow the instructions on the package.
6 cups (48 oz.) low-sodium vegetable or chicken broth
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
1 (1½ -inch) piece fresh ginger, peeled and thinly sliced
1 red bell pepper, thinly sliced
1 small Serrano or jalapeño chili, thinly sliced
2 bunches scallions, cut into 2-inch lengths
4 large eggs
4 ounces soba noodles
¼ cup fresh cilantro leaves
½ red Fresno chili, thinly sliced crosswise
Sat fat 1.60g
How to Make It
Bring broth, soy sauce, vinegar, ginger, bell pepper, and Serrano to a boil in a large saucepan over high. Reduce heat to medium-low, and simmer until fragrant, about 10 minutes.
Meanwhile, preheat broiler to high with oven rack 5 inches from heat. Place scallions in a single layer on an foil-lined baking sheet; broil until charred, 3 to 5 minutes. Let cool.
Gently lower eggs into simmering broth mixture, and cook 10 minutes. Reserving broth, use a slotted spoon to transfer eggs to a bowl of ice water. Remove broth from heat and cover to keep warm. Let eggs cool 5 minutes, then peel and cut in half.
Meanwhile, return broth mixture to a simmer; add scallions and noodles. Cook, stirring occasionally, until noodles are tender, about 4 minutes. Divide soup among 4 bowls. Top with eggs, cilantro and Fresno chili.
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