Description

A vibrant and flavorful Spring Green Soba Salad topped with Korean-style marinated eggs. This dish combines tender soba noodles coated in a savory miso and sesame dressing with fresh spring greens and aromatic garlic and ginger. The highlight is the soft-boiled eggs marinated in a spiced soy mixture, adding a delightful umami punch. Perfect for a light yet satisfying meal, this recipe balances fresh vegetables, hearty noodles, and rich, savory eggs.

Ingredients

Scale

Marinated Eggs

4 eggs
150ml soy sauce
75ml mirin
150ml water
2 spring onions, finely sliced (divided: 1 for marinade, 1 for garnish)
20g ginger, sliced
1 tsp chili flakes
1 tbsp Szechuan peppercorns, toasted and crushed
1 tbsp sesame seeds

Dressing & Noodles

1 tbsp white miso
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp honey
10g coriander, roughly chopped
150g soba noodles

Vegetables & Cooking

1 tsp vegetable oil
2 garlic cloves, finely sliced
10g ginger, finely sliced
200g spring greens, finely sliced

Instructions

Cook and Chill the Eggs: Bring a large pan of salted water to a boil. Add the eggs and cook for exactly 7 minutes. Remove with a slotted spoon and immediately place them into an ice water bath to stop cooking and cool completely.
Prepare the Marinade: In a deep container, combine 150ml soy sauce, mirin, 150ml water, 1 sliced spring onion, sliced ginger, chili flakes, crushed Szechuan peppercorns, and 1 tbsp sesame seeds. Peel the cooled eggs and fully submerge them in this soy sauce mixture. Cover and refrigerate for at least 3 hours, or up to 2 days for best flavor development.
Make the Dressing: In a medium bowl, whisk together the white miso, 2 tbsp soy sauce, rice wine vinegar, honey, and chopped coriander until smooth.
Cook Soba Noodles: Boil the soba noodles according to the package instructions until al dente. Drain and rinse thoroughly under cold water to prevent sticking. Reserve some of the cooking water for later use.
Sauté Vegetables: Heat vegetable oil in a frying pan over medium heat. Add the finely sliced garlic and ginger, cooking for a few minutes until fragrant but not browned. Add spring greens and stir continuously until just wilted.
Combine Noodles and Sauce: Add the drained soba noodles to the pan with the spring greens. Pour in the miso dressing and toss to coat evenly. Slowly add reserved noodle cooking water as needed to loosen and create a silky texture. Mix until noodles and greens are well coated.
Assemble and Serve: Divide the soba noodle salad between two bowls. Slice the marinated eggs in half or quarters and arrange them on top. Drizzle 1 tbsp of the egg marinade over the eggs and noodles to enhance flavor. Garnish with extra sesame seeds and the remaining sliced spring onion if desired. Serve immediately.

Notes

The eggs can be marinated up to two days in advance for deeper flavor.
Be careful not to overcook the eggs; 7 minutes yields a perfect slightly runny yolk.
Reserve noodle cooking water to adjust sauce consistency without diluting flavor.
Use toasted and crushed Szechuan peppercorns to add a unique numbing spice element.
For a spicier kick, increase chili flakes to taste.
You can substitute spring greens with other leafy greens like bok choy or kale if unavailable.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: Korean-inspired fusion

Keywords: spring green soba salad, Korean marinated eggs, soba noodle salad, miso dressing, marinated soft-boiled eggs, Asian noodle salad