Steps

1. Cut the fried tofu pouches in half.
   🕒 01:15
2. Gently open the fried tofu pouches to create a pocket.
   🕒 01:22
3. In a pot, combine 100ml water, 2 tbsp Mentsuyu (double concentrated), and 1 tbsp sugar. Heat and bring to a simmer, dissolving the sugar. Let it boil.
   🕒 01:45
4. Carefully crack 1 egg into a separate bowl and pour it into the fried tofu pocket.
   🕒 02:24
5. Pinch the opening of the fried tofu pouch shut by sewing it vertically.
   🕒 02:45
6. Place the egg-filled fried tofu pouch into the simmering liquid. Repeat with the remaining 3 pouches and add them to the pot.
   🕒 03:09
7. Ladle the simmering liquid over the floating fried tofu pouches and cook until the egg is set and the pouches hold their shape. Simmer to allow the flavors to meld and to reduce excess liquid. This is the key! Ladle the broth over the pouches and simmer gently!
   🕒 03:24
8. Finely chop the green onions.
   🕒 03:47
9. Gently turn the fried tofu pouches and adjust their position as needed to ensure even flavoring.
   🕒 04:08
10. Once the fried tofu pouches are plump and have absorbed the broth, remove them temporarily to a bowl.
    🕒 04:29
11. If there is any remaining broth, ladle it over the fried tofu pouches.
    🕒 04:44
12. In the same pot, combine 400ml water and 100ml Mentsuyu (double concentrated) (or the included soup base). Heat to create the soba soup. Turn off the heat.
    🕒 04:54
13. Boil water in a separate pot and cook 2 servings of Nama Soba according to package directions.
    🕒 05:14
14. Drain any excess water from the cooked soba noodles and place them in serving bowls. Ladle the warmed soba soup over the noodles.
    🕒 05:41
15. Generously top with the prepared fluffy egg-filled fried tofu pouches and the finely chopped 2-3 stalks of green onions.
    🕒 05:55
16. Garnish with yuzu peel (to taste) and Shichimi Togarashi (to taste), if desired.
    🕒 06:03
17. Carefully remove the toothpicks from the fried tofu pouches by twisting them out.
    🕒 06:30