Shiro Miso Soba Noodles

with Poached Eggs, Yu Choy & Turnips

2 Servings

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From the Test Kitchen

In this recipe, we’re tackling a culinary favorite: poached eggs. Tender and pillowy with a silky finish, poached eggs are a wonderful addition to many dishes, and the simple technique used to make them should be in every chef’s arsenal. Here, you’ll use the poached eggs to top a bowl of dressed soba noodles. In the dressing, you’ll use a special kind of miso called “shiro.” It’s lightly fermented and rich in umami—the perfect base for the flavors of this dish.

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Nutrition

PER SERVING
Calories

525 Cals (est.)

fresh

ingredients

2 Farm Eggs
8 oz Soba Noodles
3 cloves Garlic
2 Scallions
1 bunch Yu Choy
1 Purple Top Turnip
2 Tbsps Shiro Miso Paste
2 Tbsps Sweet Soy Sauce
1 1-Inch Piece Ginger
1 Tbsp Rice Vinegar
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of water to boiling on high. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms; slice the green tops on an angle. Remove and discard the very ends of the yu choy stems; roughly chop the yu choy. Peel the turnip and cut into matchsticks. Crack the eggs into 2 separate small bowls.

2 Cook the turnip & aromatics:

In a medium pan, heat 2 teaspoons of oil on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the garlic, white bottoms of the scallions and ginger. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

3 Add the yu choy:

Add the yu choy to the pan of turnip and aromatics. Cook, stirring constantly, 2 to 3 minutes, or until wilted. Transfer to a bowl and set aside in a warm place.

4 Cook & dress the soba noodles:

Add the soba noodles and a big pinch of salt to one of the pots of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserve ½ cup of the noodle cooking water; drain thoroughly. Transfer the noodles to the bowl of cooked vegetables. In a medium bowl, combine the miso paste, sweet soy sauce, reserved noodle cooking water and half of the vinegar; whisk until thoroughly combined. Pour the miso mixture over the cooked vegetables and noodles; toss to thoroughly combine. Set aside.

5 Poach the eggs:

Add the remaining vinegar to the second pot of boiling water. Reduce the heat to low and simmer. Using a circular motion, gently stir the water to create a whirlpool and carefully add the eggs one at a time. Cook 3 to 4 minutes, or until the whites are set. Using a spoon, carefully transfer to a paper towel-lined plate.

6 Plate your dish:

Divide the finished vegetables and noodles between 2 bowls. Top each with a poached egg. Garnish with the sesame seeds and green tops of the scallions. Enjoy!