Molokhia Garlic-Butter Soba

Method

1. Bring enough water to cover the eggs to the boil in a 16 cm pot on high heat. Lower the cold eggs in with a ladle, boil for 6 min 30 sec, then plunge them into cold water and peel. The yolks will be soft and jammy.

   Add in this stepEggs, straight from the fridge 2

   high heat

2. Put the water, dashi powder, soy sauce and mirin in a 18 cm pot and heat on medium heat for 5 min, until steaming with small bubbles at the edge, then taste. It should be a little stronger than an udon broth.

   Add in this stepWater (for the broth) 750 mlInstant bonito dashi powder 1½ tspSoy sauce 3 tbspMirin 2 tbsp

   medium heat

3. Add the frozen molokhia to the broth, turn down to medium-low heat and stir for 4 min until melted. The broth will thicken softly. Don't boil it hard or the leaves will sink; keep it on the lowest heat.

   Add in this stepFrozen minced molokhia 200 g

   medium-low heat

4. Bring plenty of water to the boil in a 22 cm pot, scatter in the soba and cook on high heat for 4 min (follow the packet if it differs). Drain, rinse under cold water while rubbing the noodles to wash off the starch, then dip them in hot water for 10 seconds just before serving, shake dry and put them in bowls.

   Add in this stepDried soba (buckwheat noodles) 180 g

   high heat

5. Melt the butter in a small pan, add the finely chopped garlic and fry on medium-low heat for 2 min until pale gold, then add the coriander, stir for 10 seconds and turn off the heat.

   Add in this stepGarlic cloves 3Ground coriander ½ tspButter 15 g

   medium-low heat

6. Ladle the molokhia broth over the soba, add the halved egg and spoon over the sizzling garlic butter. Top with sliced spring onions and shichimi to taste.

   Add in this stepSpring onions 10 gShichimi togarashi to taste