Chilled Soba with Soft-Boiled Eggs and Greens

Chilled Soba with Soft-Boiled Eggs and Greens

has become one of my go-to recipes when I want something refreshing and full of flavor. The name itself, Chilled Soba with Soft-Boiled Eggs and Greens, sets the stage for a delightful meal that perfectly combines the coolness of soba noodles with the heartiness of soft-boiled eggs and the crispness of fresh greens. As soon as you dive into this dish, the tender soba noodles are coated in a tangy kimchi-soy dressing, creating a vibrant mix of flavors and textures.

Versatile and Fresh

One of the things I love most about Chilled Soba with Soft-Boiled Eggs and Greens is its versatility. It’s not just about the noodles and the eggs; it’s about how the peas, radishes, and tatsoi add layers of freshness and crunch. The process starts with boiling the soba noodles and preparing the peas, which are then combined with crisp radishes and vibrant greens. Tossing everything together with a spicy kimchi dressing ensures every bite is packed with flavor. This dish is not only easy to make but also a feast for the eyes with its colorful presentation.

Perfect Presentation

Serving Chilled Soba with Soft-Boiled Eggs and Greens is a treat in itself. Each bowl is topped with quartered soft-boiled eggs that are perfectly jammy, adding a rich, creamy contrast to the tangy noodles. The finishing touch of chili oil gives it a slight kick, which is just enough to enhance the overall experience without overwhelming the dish. A sprinkle of sliced scallions adds a burst of freshness and a touch of elegance, making it a perfect choice for a light lunch or dinner.

A Joyful Experience

Every time I prepare Chilled Soba with Soft-Boiled Eggs and Greens, I’m reminded of how simple ingredients can come together to create something truly special. The combination of soba noodles, soft-boiled eggs, and fresh greens tossed in a kimchi dressing is a testament to the idea that healthy food can be both delicious and satisfying. It’s a dish that not only fills the belly but also brings a little bit of joy to each meal.

Chef’s Notes- Chilled Soba with Soft-Boiled Eggs and Greens

• Ensure Noodle Texture: To achieve the perfect texture, cook the soba noodles just until tender. Overcooking can make them mushy, so be sure to check the noodles a minute or two before the package’s suggested cooking time is up.
• Cool Noodles Quickly: After boiling, immediately transfer the noodles to ice water. This stops the cooking process and helps the noodles maintain their texture and color.
• Flavor Balance: For the best flavor, let the dressing sit in the fridge for at least 15 minutes before mixing it with the noodles. This allows the flavors to meld together.
• Adjusting Heat: The serrano pepper adds a nice kick, but you can adjust the heat level by using less pepper or substituting with a milder chili if preferred.
• Fresh Ingredients: Using fresh peas and crisp greens enhances the overall freshness of the dish. If using frozen peas, be sure to thaw them thoroughly and pat dry before adding them to the salad.

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Chilled Soba with Soft-Boiled Eggs and Greens

0.0 from 0 votes

Course: Dinner, Lunch, Main CourseCuisine: Asian, JapaneseDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Resting Time

30

minutes

Total time

1

hour 

20

minutes

Dive into a refreshing bowl of Chilled Soba Noodles with Soft-Boiled Eggs and Fresh Greens! This dish is a perfect blend of textures and flavors, featuring tender soba noodles, crisp radishes, and vibrant greens, all tossed in a tangy kimchi-soy dressing. Topped with jammy eggs and a hint of chili oil, this recipe is a delightful, healthy meal that’s easy to prepare. Inspired by the best of spring produce, it’s a must-try for any noodle lover!

Ingredients

• For the Noodles and Vegetables

• 6 ounces dried soba noodles

• 1 cup shelled fresh peas (from about 8 ounces pods), pods reserved

• 2 cups pea shoots or mâche

• 1 cup sliced radishes (quartered)

• 1 cup tatsoi or watercress greens

• For the Dressing

• 1 serrano pepper, thinly sliced

• 1/4 cup kimchi brine (from a jar of kimchi)

• 3 tablespoons soy sauce (white or regular)

• 2 tablespoons rice vinegar (unseasoned)

• 1 teaspoon granulated sugar

• 1/2 teaspoon freshly grated ginger

• 1/2 teaspoon toasted sesame oil

• 1/2 teaspoon chili oil (plus extra for serving)

• For Serving

• 4 soft-boiled eggs (jammy), quartered

• Sliced scallions for garnish

• Alternative Ingredients:

• Peas: Substitute with edamame or snap peas.

• Serrano Pepper: Replace with jalapeño or omit for less heat.

• Kimchi Brine: Use pickle juice or omit if unavailable.

• Soy Sauce: Tamari for gluten-free option.

• Rice Vinegar: Apple cider vinegar as an alternative.

• Tatsoi: Substitute with spinach or arugula.

Directions

• Cook the shelled peas in boiling salted water until tender (about 2 minutes). Drain and transfer to a bowl of ice water to cool. Drain again and set aside.
• In a small saucepan, bring the reserved pea pods and 1½ cups water to a boil over medium heat. Reduce heat and simmer until the pods are soft (20-30 minutes). Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill the stock in the refrigerator for about 30 minutes.
• In a mixing bowl, whisk together the serrano pepper slices, kimchi brine, soy sauce, rice vinegar, sugar, grated ginger, sesame oil, and chili oil into the chilled pea stock.
• Boil the soba noodles in salted water until tender (about 4-5 minutes). Drain and transfer to a bowl of ice water to stop the cooking process. Swish the noodles around to cool evenly; drain well.
• In a large mixing bowl, toss the soba noodles with the dressing mixture. Add the pea shoots, sliced radishes, tatsoi greens, and reserved peas. Toss well to ensure everything is evenly coated.
• Divide the noodle mixture among serving bowls. Top each bowl with quartered soft-boiled eggs and garnish with sliced scallions. Drizzle with additional chili oil if desired.

Equipment

• chef’s knife
• cutting board
• stainless steel cookware set
• colander
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 290kcal
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 185mg
• Sodium: 4460mg
• Potassium: 350mg
• Carbohydrates: 39g
• Fiber: 5g
• Sugar: 6g
• Protein: 16g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 6mg
• Iron: 15mg

FAQs- Chilled Soba with Soft-Boiled Eggs and Greens

Can I use pre-cooked soba noodles?

Yes, pre-cooked soba noodles can be used. Just rinse them under cold water to cool and remove excess starch before tossing with the dressing.

How can I make this recipe gluten-free?

Use gluten-free tamari instead of soy sauce. Ensure the soba noodles you choose are labeled gluten-free or substitute with another gluten-free noodle.

Can I prepare this dish ahead of time?

Yes, you can prepare the soba noodles and dressing a day in advance. Keep them separate until ready to serve to maintain the texture of the noodles and the freshness of the greens.

What can I substitute for kimchi brine?

If kimchi brine is unavailable, you can use pickle juice or a mix of rice vinegar and a small amount of soy sauce. Adjust to taste as needed.

How do I store leftovers?

Store any leftover noodles and dressing in separate airtight containers in the refrigerator. The noodles can become soggy if left in the dressing, so mix just before serving. Leftovers are best consumed within 2 days.