Soba Noodle Broth Bowl

Serves 4

This deeply satisfying, protein-rich bowl is both fresh and earthy. The addition of the egg adds a creaminess that blends perfectly with the broth and noodles.

  • 6 cups beef bone broth
  • 1 3-inch piece fresh ginger, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons butter
  • 12 ounces fresh mushrooms, sliced
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon olive oil
  • ½ pound grass-fed sirloin steak
  • 4 large eggs
  • 8-10 ounces dried soba noodles
  • 1 cup frozen shelled edamame or peas
  • 1 baby bok choy, sliced into quarters
  • 2 scallions, for garnish

Place the bone broth, ginger, and garlic in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer until fragrant, about 10 minutes. Remove from heat and set aside.

Meanwhile, cook the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring until they release their liquid and start to brown, about 5 minutes. Add the soy sauce and stir. Continue cooking until the mushrooms are tender and deeply browned all over, 4 to 5 minutes more. Remove from the pan into a bowl and set aside.

Using the same pan, wipe out any leftover bits with a paper towel, then add olive oil and heat until shimmering. Cook the steak until medium-rare, about 3 minutes on each side. Place the steak on a plate and allow to rest. When cool enough to handle, hold a sharp knife at a 45-degree angle and thinly slice the steak across the grain.

Bring the broth back to a boil and add the eggs, cooking them 6-8 minutes. Six minutes will give you a runnier yolk, while 8 minutes will be firmer. Remove the eggs with a slotted spoon, run cold water over until cool to touch, peel, and set aside.

Return the broth to a boil, adding the soba noodles, edamame and bok choy. Cook until tender, about 3 to 4 minutes. Add the steak and allow to warm in the broth, 2 to 3 minutes.

Divide the broth, noodles, vegetables, and steak among 4 bowls. Top with the mushrooms. Slice the eggs in half lengthwise and add to each bowl. Garnish with scallions and serve immediately.