Spring Green Soba Salad With Korean Style Marinated Eggs

    10m prep time
    45m total time
    Easy level
    15 ingredients

This Spring Green Soba Salad with Korean-Style Marinated Eggs is a light, refreshing meal with a bold twist. Buckwheat noodles are tossed with crisp spring vegetables and a tangy sesame-soy dressing, then topped with savoury, jammy marinated eggs. It’s quick to make, packed with flavour, and perfect for a spring lunch or easy dinner.

Method

Based on 2 servings, adjust as needed.

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, 20g of the ginger, chilli flakes 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. (to serve 2)

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 remaining 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.
  • Ingredients
  • Based on 2 servings
  • 180ml Soy Sauce 1 x Lee Kum Kee Premium Light Soy Sauce 500ml
  • 1tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 75ml Mirin 1 x Sainsbury's Mirin, Inspired to Cook 150ml
  • 1tbsp White Miso 1 x Miso Tasty White Miso Light Soybean Paste 200g
  • 4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 30g Ginger, sliced 1 x Sainsbury's Ginger 100g
  • 1tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 2 Garlic Cloves, finely sliced 1 x Sainsbury's Garlic
  • 3tbsp Rice Wine Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 10g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 150g Soba Noodles 1 x Yutaka Soba Noodles 250g
  • 200g Spring Greens, finely sliced 1 x Sainsbury's Ready Prepared Spring Greens 200g
  • 1tbsp Sesame Seeds, plus extra to serve 1 x Sainsbury's Sesame Seeds 100g
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