Spring Green Soba Salad With Korean Style Marinated Eggs

Name: Spring Green Soba Salad With Korean Style Marinated Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 180ml Soy Sauce; 1tsp Chilli Flakes; 75ml Mirin; 1tbsp White Miso; 4 Eggs; 2 Spring Onions, finely sliced; 30g Ginger, sliced; 1tbsp Honey; 1tsp Vegetable Oil; 2 Garlic Cloves, finely sliced; 3tbsp Rice Wine Vinegar; 10g Coriander, roughly chopped; 150g Soba Noodles; 200g Spring Greens, finely sliced; 1tbsp Sesame Seeds, plus extra to serve

Vegetarian

Dairy Free

4.1

10m prep time

45m total time

Easy level

15 ingredients

Spring Green Soba Salad With Korean Style Marinated Eggs recipe by Cherrypick

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