Marukan Toshikoshi Soba with Yuzu Ponzu Pickled Eggs

INSTRUCTIONS

Bring a large pot of unsalted water to a boil and cook the soba noodles per the package directions. Drain and rinse in cold water. Set aside.

Place the dried wakame in a bowl and cover with water, let sit for 10 minutes. Drain and squeeze dry.

Put 3 cups water and the soaked kombu in a medium saucepan and bring to a boil over medium-low heat. Once it boils remove the kombu and add the bonito flakes. Let simmer for 1 minute. Remove from the heat and let steep for 15 minutes. Drain and discard the bonito flakes from the dashi broth and put broth back in the saucepan with the Marukan Seasoned Rice Vinegar and tamari and bring to a boil.

Divide the soba noodles between two bowls, pour over the hot dashi broth, top with the rehydrated wakame seaweed, Yuzu Ponzu Pickled Eggs, sliced radishes, green onion, and schichimi togarashi, if desired.

Yuzu Ponzu Pickled Eggs Instructions:

Fill a small saucepan with water and bring to a boil. Place an ice bath next to the stove. When the water is boiling, gently add the eggs into the water and cook for 6½ minutes. Transfer to the ice bath. Peel eggs, place in a small bowl and cover with Marukan Yuzu Ponzu. Make sure the eggs are submerged. Marinate in the refrigerator for 2-6 hours.