Give your dried shiitake mushrooms a rinse to remove any particles. Prepare a bowl of hot water and soak the sliced mushrooms for about 15 to 20 minutes, or until soft and pliable – it may take longer depending on the thickness of the mushrooms. (If using whole dried mushrooms, slice them after reconstituting). For more flavor, be sure to keep the water to add into the soup later.

Cook soba noodles according to package instructions. Drain and rinse under cold water to stop further cooking. Place soba noodles in each serving bowl.

Give the pot a quick rinse. Add in 4 cups of water, as well as the water used to soak the mushroom. Turn heat to medium-high, and then add in the reconstituted shiitake mushrooms, mirin, soy sauce, and ginger slice(s). Bring it to a boil, then lower the heat to keep it at a steady simmer for a few minutes. Have a taste of the soup and add in more mirin or soy sauce if desired.

Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for two minutes.

Next, add in the sliced kale and gently submerge into the broth. Cook for another minute or two, until the whites of the eggs are completely set but the yolks are still loose.

Gently scoop out the poached eggs, kale, and shiitake mushrooms, and place over the noodles in each bowl. Ladle the soup over. Garnish with scallions, and season with our Japanese Seaweed Seasoning (one tablespoon for each bowl). Enjoy!