Soba Noodle Bowl With Egg

• 1 1/2 tablespoons canola oil, divided
• 1 cup drained no-salt-added whole-kernel corn
• 4 large eggs
• 1 cup vertically sliced onion (about 1 medium)
• 1 cup thinly sliced fresh shiitake mushroom caps
• 2 cups torn spinach
• 2 tablespoons low-sodium soy sauce
• 2 1/2 teaspoons mirin (sweet rice wine)
• 8 ounces cooked soba (buckwheat noodles)
• Sliced green onions (optional)

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes or until browned on bottom. Cut omelet into quarters, using a spatula. Turn each quarter over; cook until set.
2. Transfer omelet to a cutting board; cut into 1-inch pieces.
3. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 cup onion and mushrooms; saute 4 minutes. Add Vegetarian Dashi and the remaining ingredients except green onions. Reduce heat; cook 4 minutes or until spinach wilts. Stir in omelet pieces. Garnish with green onions, if desired.

canola oil, salt, eggs, onion, shiitake mushroom, torn spinach, soy sauce, mirin, green onions

Taken from www.myrecipes.com/recipe/soba-noodle-bowl-with-egg (may not work)