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Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.
Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.
In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.
While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.
Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. Garnish with the green tops of the scallions. Enjoy!
Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.
Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.
In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.
While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.
Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs