Soba Noodle Soup

Directions

1. 1
   Heat the oven (or a toaster oven) to 300.
2. 2
   Bring a large pot of salted water to a boil.
3. 3
   In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more.
4. 4
   Strain into a large bowl; discard the flakes.
5. 5
   Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil.
6. 6
   Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot.
7. 7
   (This will be the broth for the soup; what remains is for cooking the eggs.)
8. 8
   Toast the nori in the oven until slightly crisp, about 5 minutes.
9. 9
   Cut into quarters and set aside.
10. 10
    Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
11. 11
    Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again.
12. 12
    Put a portion of noodles into each of four soup bowls.
13. 13
    Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute.
14. 14
    In the meantime ladle the stock (the one without the eggs in it) over the noodles.
15. 15
    Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.