Tokyo-Style Abura Soba with Soft Egg, Scallion and Nori

What you need

• 250 g (9 oz) fresh ramen noodles, thick, wavy type if possible
• 2 large eggs
• 3 scallions, whites and greens separated, thinly sliced
• 2 tbsp neutral oil, or warm lard
• 1 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 1 tsp sugar
• 2 tsp rice vinegar, plus extra for the table
• 1/2 tsp chicken stock powder
• 1 sheet nori, cut into thin strips
• 1 tsp toasted white sesame seeds
• chili oil, to serve

Method

Restated from the original video

1. 1

   Bring a small pot of water to a boil, lower in the eggs and cook for 7 min. Move them to a bowl of ice water, then peel and halve. Use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised, since the yolks stay soft.

2. 2

   Bring a large pot of water to a boil for the noodles.

3. 3

   Warm the neutral oil with the scallion whites in a small pan over medium-low heat until they sizzle gently and smell sweet, 2 min. Off the heat, stir in the sesame oil.

4. 4

   Divide the soy sauce, sugar, rice vinegar and stock powder between two wide bowls and stir. Pour half the scallion oil into each.

5. 5

   Cook the noodles until chewy but done, 2-3 min or as the package says. Scoop out 4 tbsp of the cooking water, then drain the noodles well, shaking off the water.

6. 6

   Add 2 tbsp of the cooking water to each bowl, then the noodles. Toss hard for 30 seconds, until every strand is glossy.

7. 7

   Top with the eggs, scallion greens, nori and sesame seeds. Serve at once, and let each person add chili oil and a splash of rice vinegar and toss again.

Imported from oishibook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.