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Spring green soba salad with Korean-style marinated eggs

• Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

plus at least 3 hrs marinating

A star rating of 3.4 out of 5.3 ratingsRate

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Make the most of spring greens and make this flavour-packed noodle dish with Korean-style marinated eggs. Sprinkle with sesame seeds to serve

Vegetarian

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Showing items 1 to 3 of 3

Spring rolls

A star rating of 3.3 out of 5.10 ratings

Sesame prawn toast

A star rating of 4.7 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

• 4 eggs

• 150ml soy sauce

  plus 2 tbsp

• 75ml mirin

• 2 spring onions

  finely sliced

• 20g ginger

  sliced

• 1 tsp chilli flakes

• 1 tbsp Szechuan peppercorns

  toasted and crushed

• 1 tbsp sesame seeds

  plus extra to serve

• 1 tbsp white miso

• 3 tbsp rice wine vinegar

• 1 tbsp honey

• 10g coriander

  roughly chopped

• 150g soba noodles

• 1 tsp vegetable oil

• 2 garlic cloves

  finely sliced

• 10g ginger

  finely sliced

• 200g spring greens

  finely sliced

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Nutrition: Per serving

• kcal524
• fat16g
• saturates4g
• carbs62g
• sugars19g
• fibre8g
• protein29g
• salt5.1g

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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.

Recipe from Good Food magazine, April 2025

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A star rating of 3.4 out of 5.3 ratings

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