3scallions, thinly sliced, divided Vegetable oil, for brushing
1teaspoontoasted sesame oil
Cook soba noodles according to package instructions. Rinse with cold water.
Meanwhile, simmer broth and ginger. Place spinach and cilantro in four serving bowls.
Mash miso against the side of a medium mixing bowl, then add a little broth, mashing until miso is loose. Whisk in eggs and egg whites. Stir in a third of the scallions.
Heat a 9-inch nonstick skillet over medium heat. When hot, brush bottom and sides with vegetable oil. Pour in eggs. As eggs begin to set, gently lift edges and tilt pan to let uncooked eggs flow underneath. Continue until just about set on top (2-3 minutes), then turn omelet onto a plate and slide back into pan. Cook for 30 seconds. Transfer to a cutting board, roll up, and cut crosswise into 12 rolls.
Remove ginger from broth. Drop noodles into broth and bring to a simmer, then divide broth and noodles among bowls. Top with omelet rolls and remaining scallions. Let sit for 2 minutes, until spinach wilts. Drizzle with oil and serve
Soba Noodle Soup with Miso Omelet
Amount Per Serving
% Daily Value*
Total Carbohydrates 51g17%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.