Japanese Soba Noodle Salad
Cold soba noodles tossed with a savory-sweet dashi-soy dressing, topped with crisp cucumber, avocado, and a soft-boiled egg. Refreshing, protein-rich, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 8 oz soba noodles
- 2 whole eggs
- 1 whole cucumber
- 1 whole avocado
- 3 tbsp soy sauce
- 1.5 tbsp mirin or honey
- 1 tbsp rice vinegar
- ¼ cup dashi stock (or water + 0.5 tsp instant dashi powder)
- 1 pinch nori strips and sesame seeds (optional garnish)
Instructions
- 1
Bring a pot of salted water to a boil. Add eggs and boil 6 minutes for jammy yolks.
- 2
While eggs cook, boil soba in the same pot (after removing eggs) until tender, ~4 minutes.
- 3
Drain soba and rinse under cold water until cool, then set aside in a bowl.
- 4
Peel eggs under cool running water. Slice cucumber into thin matchsticks.
- 5
Halve avocado, remove pit, and slice into thin wedges.
- 6
Whisk soy sauce, mirin, rice vinegar, and dashi in a small bowl until sugar dissolves.
- 7
Pour dressing over soba and toss gently until coated and well combined.
- 8
Divide soba between bowls. Top with cucumber, avocado, halved soft-boiled eggs.
- 9
Garnish with nori strips and sesame seeds if desired. Serve immediately.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- cutting board
- knife
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