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
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Open the appInstructions
Step 1
Bring a pot of salted water to a boil. Add eggs and boil 6 minutes for jammy yolks.
Step 2
While eggs cook, boil soba in the same pot (after removing eggs) until tender, ~4 minutes.
Step 3
Drain soba and rinse under cold water until cool, then set aside in a bowl.
Step 4
Peel eggs under cool running water. Slice cucumber into thin matchsticks.
Step 5
Halve avocado, remove pit, and slice into thin wedges.
Step 6
Whisk soy sauce, mirin, rice vinegar, and dashi in a small bowl until sugar dissolves.
Step 7
Pour dressing over soba and toss gently until coated and well combined.
Step 8
Divide soba between bowls. Top with cucumber, avocado, halved soft-boiled eggs.
Step 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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