Kake Soba

Step 1

Slice the green onions crosswise into thin rings about 1/8 inch wide, keeping the white and green parts separate in two piles on the cutting board.

Step 2

Crack the 2 eggs into a small bowl and whisk them together with a fork until the yolks and whites are fully combined and uniform in color.

Step 3

Pour 4 cups of water into a large pot and bring it to a rolling boil over high heat, about 5 minutes — the water will bubble vigorously across the entire surface.

Step 4

Carefully add the 6 ounces of dried soba noodles to the boiling water and stir with a wooden spoon so they don't stick together, then return to a boil.

Step 5

Cook the noodles for 4 minutes until they are tender but still slightly firm when you bite one, stirring occasionally to prevent sticking.

Step 6

Stir in 3 tablespoons of soy sauce and 1 tablespoon of mirin, tasting a small spoonful to check if the broth tastes savory and slightly sweet.

Step 7

Slowly pour the beaten egg into the simmering broth while stirring gently in a circular motion so the egg forms thin ribbons throughout the soup, about 20 seconds.

Step 8

Remove the pot from heat and pour the noodles and broth into two deep bowls, dividing them equally.

Step 9

Scatter the white parts of the green onions over each bowl, then top with the green parts for a pop of color and mild onion flavor.