Steps

1. In a bowl, add soy sauce 1 tbsp, sugar 1 and 1/2 tsp, water 2 tsp, MSG(Ajinomoto) (MSG) 3 dashes, bonito powder 2g, and sesame oil 1 tsp, then mix well to make the sauce. Tip! Using Hi-Me (MSG) instead of MSG(Ajinomoto) will add even more depth to the flavor.
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2. Crack an egg, separate the egg white into another bowl, and keep the egg yolk 1 for the chili oil soba.
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3. Bring a pot of water to a rolling boil and cook the soba noodles 80-100g according to package directions.
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4. One minute before the soba noodles are done, add about two and a half ladlefuls of the soba cooking water to the bowl with the egg white. The egg white will solidify into a soup.
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5. Drain the cooked soba noodles in a colander, rinse thoroughly with cold water to chill, and squeeze out excess water. Tip! When chilling the soba noodles with cold water, be careful not to over-chill with ice as it can make the noodles too hard. The key is to chill them well with cold water.
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6. Place the drained soba noodles in a bowl and coat them evenly with the sauce made in step 1.
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7. Sprinkle with scallions, tempura bits, and shredded nori, then place the egg yolk 1 in the center.
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8. Finally, drizzle with chili oil to taste. You may also add mayonnaise if desired.
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