Japanese Soba Salad with Edamame and Egg
Cold noodle salad with nutty dressing and soft-boiled egg.
- 20 min
- 570 kcal / serving
- easy
- vegetarian
- Protein
- 30.2 g
- Fat
- 14.3 g
- Carbs
- 80 g
Contains: soy, egg, sesame, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g soba noodles
- 100 g edamame (frozen)
- 2 eggs
- 1 carrot
- ½ cucumber
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger (grated)
- Sesame seeds for sprinkling
Method
- Cook soba noodles according to package instructions, rinse with cold water and drain.
- Cook edamame in salted water for 3 minutes and drain. Soft-boil eggs for 7 minutes, refresh in cold water and halve.
- Cut carrot into fine julienne and cucumber into thin slices.
- For the dressing, whisk soy sauce, rice vinegar, sesame oil and grated ginger.
- Toss cold soba noodles with vegetables and edamame in a bowl.
- Pour dressing over, arrange with halved eggs and sprinkle with sesame seeds.
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