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Fresh Soba Noodle Salad
with Asparagus, Cucumber & Soft-Boiled Eggs
20 MIN
2 Servings
From the Test Kitchen
This Japanese dish is as gorgeous as it is refreshing. We’re tossing fresh soba noodles with a light, citrusy dressing, then topping them with crisp ribbons of asparagus and cucumber. (Piquant aromatics and a bit of sesame oil are all the vegetables need to shine.) Sprinkled on top, sweet and subtly hot spices deliciously balance the richness of a silky soft-boiled egg.
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Heat a separate, medium pot of salted water to boiling on high. Snap off and discard the tough, woody stem ends of the asparagus. Using a peeler, shave the asparagus into ribbons, leaving the pointed tips intact. Peel and mince the ginger. Quarter the cucumber lengthwise, then slice lengthwise into ¼-inch-thick strips. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.
2
Cook & peel the eggs:
Carefully add the eggs to the small pot of boiling water and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
3
Dress the asparagus & cucumber:
While the eggs cook, in a medium bowl, combine the asparagus, ginger and half the sesame oil. Toss to thoroughly combine and season with salt and pepper to taste. Set aside. In a separate medium bowl, combine the cucumber, white bottoms of the scallions and remaining sesame oil. Toss to thoroughly combine and season with salt and pepper to taste.
4
Cook the noodles:
While the eggs continue to cook, add the noodles to the medium pot of boiling water, stirring gently to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water to prevent sticking. Set aside in a warm place.
5
Make the ponzu-mirin dressing:
While the noodles cook, in a large bowl, combine the ponzu sauce and mirin.
6
Dress the noodles & plate your dish:
Transfer the cooked noodles to the bowl of ponzu-mirin dressing; toss to thoroughly coat. Divide the dressed noodles between 2 bowls. Top with the dressed asparagus and cucumber, green tops of the scallions and peeled eggs. Garnish with as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Heat a separate, medium pot of salted water to boiling on high. Snap off and discard the tough, woody stem ends of the asparagus. Using a peeler, shave the asparagus into ribbons, leaving the pointed tips intact. Peel and mince the ginger. Quarter the cucumber lengthwise, then slice lengthwise into ¼-inch-thick strips. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.
2
Cook & peel the eggs:
Carefully add the eggs to the small pot of boiling water and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.
3
Dress the asparagus & cucumber:
While the eggs cook, in a medium bowl, combine the asparagus, ginger and half the sesame oil. Toss to thoroughly combine and season with salt and pepper to taste. Set aside. In a separate medium bowl, combine the cucumber, white bottoms of the scallions and remaining sesame oil. Toss to thoroughly combine and season with salt and pepper to taste.
4
Cook the noodles:
While the eggs continue to cook, add the noodles to the medium pot of boiling water, stirring gently to separate; cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water to prevent sticking. Set aside in a warm place.
5
Make the ponzu-mirin dressing:
While the noodles cook, in a large bowl, combine the ponzu sauce and mirin.
6
Dress the noodles & plate your dish:
Transfer the cooked noodles to the bowl of ponzu-mirin dressing; toss to thoroughly coat. Divide the dressed noodles between 2 bowls. Top with the dressed asparagus and cucumber, green tops of the scallions and peeled eggs. Garnish with as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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