Miso-Ginger Soba with Jammy Egg, Chicken, and Dashi

Recipe by @mitchell

Fragrant miso-ginger dashi coats springy soba with sautéed mushrooms, crisp-tender greens, and a jammy egg—now finished with lightly warmed thin-sliced chicken and optional tofu.

Miso-Ginger Soba with Jammy Egg, Chicken, and Dashi is a fragrant Japanese noodle bowl where miso-ginger broth clings to springy soba, topped with crisp-tender greens and a jammy yolk. It’s ideal when you want something cozy but bright—savory miso, sharp ginger, and umami dashi with quick-cook chicken and optional tofu.

IngredientsMetricUS

For the Dashi

• 1 L water
• 10 g piece kombu (about 10x10 cm)
• 30 g katsuobushi (bonito flakes)

For the Miso-Ginger Broth

• 30 g white miso (shiro miso)
• 15 ml soy sauce
• 15 ml mirin
• 15 ml rice vinegar
• 15 g fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 tsp toasted sesame oil
• 10 g brown sugar (optional, to round flavors)

For the Bowl

• 170 g soba noodles
• 225 g mushrooms, sliced (shiitake, cremini, or a mix)
• 120 g baby spinach or bok choy, roughly chopped
• 2 large eggs
• 15 ml neutral oil (for sautéing)
• 8–10 oz (225–280 g) thinly sliced chicken breast or thigh
• 170 g tofu, pan-seared or gently warmed (optional)
• to taste Salt
• to taste Black pepper
• Sliced scallions, for serving
• Toasted sesame seeds, for serving

Instructions

1. Make the dashi: Place kombu and water in a pot and let sit 10 minutes. Heat to just below a simmer (small bubbles at the edges), then remove kombu. Add katsuobushi, turn off heat, and steep 5 minutes. Strain through a fine sieve.
2. Prep the broth aromatics: Grate the ginger and mince the garlic; set aside.
3. Slice the mushrooms and roughly chop the greens; set aside.
4. Cook the eggs: Bring a small pot of water to a boil. Lower eggs into boiling water and cook 7 minutes for jammy yolks. Transfer to an ice bath 2 minutes, then peel and set aside.
5. Cook the soba: Bring a separate pot of water to a boil. Cook soba according to package directions until just springy. Drain and rinse briefly under cool water to stop cooking; set aside.
6. Sauté the mushrooms: Heat neutral oil in a skillet over medium-high heat. Add mushrooms and cook 6–8 minutes until browned and their moisture cooks off. Season lightly with salt and pepper. Transfer mushrooms to a plate.
7. Sauté the chicken: Add a small splash of oil to the skillet if needed. Add thinly sliced chicken and cook 2–4 minutes, stirring, until just cooked through. Season lightly with salt and pepper. Keep warm in the skillet.
8. Build the miso-ginger broth: In a pot, combine 3 cups (750 ml) of the dashi with soy sauce, mirin, rice vinegar, sesame oil, grated ginger, garlic, and (if using) brown sugar. Bring to a gentle simmer, then turn heat to low. Whisk in the white miso off the boil (do not boil), stirring until smooth.
9. Wilt the greens: Add greens to the broth and simmer 30–60 seconds until crisp-tender. Taste and adjust with a pinch of salt or a splash of vinegar if needed.
10. Warm the tofu (optional): If pan-seared, add tofu to bowls directly. If not, gently warm tofu in the broth for 1–2 minutes (do not boil).
11. Assemble: Divide soba into bowls. Spoon mushrooms over noodles (with chicken either slightly under or just under the mushrooms so it warms from the broth). Ladle hot miso-ginger broth and greens around and over the top. Halve the jammy eggs and place one half per bowl (or slice and scatter). Finish with scallions and sesame seeds.

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