This recipe for Soba Noodle Soup by Mark Bittman appeared recently in the New York Times. Soba noodles are a Japanese noodle made from buckwheat flour that cooks quickly and yields a uniquely flavorful noodle. The broth is quite easy to make with a few specialty ingredients: bonito flakes, mirin, and soy sauce, all of which can be found in a Japanese grocery store. I cannot comment on the authenticity of this recipe, but the flavors are a light, well balanced mix of savory, briny, and sweet. A beaten egg is cooked in the broth and becomes light and fluffy and absorbs the broth flavor. The scallions are essential for flavor and texture contrast.
Link to recipe here.