Spring green soba salad with Korean-style marinated eggs
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- Easy
- Serves 2
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- 4 eggs
- 150ml soy sauceplus 2 tbsp
- 75ml mirin
- 2 spring onionsfinely sliced
- 20g gingersliced
- 1 tsp chilli flakes
- 1 tbsp Szechuan peppercornstoasted and crushed
- 1 tbsp sesame seedsplus extra to serve
- 1 tbsp white miso
- 3 tbsp rice wine vinegar
- 1 tbsp honey
- 10g corianderroughly chopped
- 150g soba noodles
- 1 tsp vegetable oil
- 2 garlic clovesfinely sliced
- 10g gingerfinely sliced
- 200g spring greensfinely sliced
Nutrition: Per serving
- kcal524
- fat16g
- saturates4g
- carbs62g
- sugars19g
- fibre8g
- protein29g
- salt5.1g
Method
step 1
The eggs are best made a day or two in advance. Bring a large pan of water to the boil and season well with salt. Add the eggs and cook for 7 mins. Remove using a slotted spoon and lower into ice water to cool.
step 2
Mix the 150 ml soy sauce, mirin, 150ml water, 1 sliced spring onion, the ginger, chilli flakes, peppercorns and sesame seeds in a deep container. Peel the eggs and lower them into the soy sauce mix. Put the lid on the container, then chill for at least 3 hrs. Will keep chilled for up to two days.
step 3
Mix the miso, 2 tbsp soy sauce, rice wine vinegar, honey and coriander in a medium bowl. Boil the soba noodles following pack instructions and rinse well with cold water to keep them from sticking. Reserve some of the noodle cooking water.
step 4
Put the vegetable oil in a frying pan over a medium heat. Scatter in the garlic and ginger and cook for a few minutes until fragrant. Add the spring greens, stirring well until wilted, then mix through the cooked soba and sauce from the bowl, adding a little noodle cooking water to loosen. Mix until silky and coated.
step 5
Split the noodles between two bowls, then slice the eggs and put on top of the noodles. Spoon over 1 tbsp of the egg marinade. Sprinkle with a few sesame seeds and serve.
