Miso-Ginger Cold Soba Noodle Bowls

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 8 oz dried soba noodles
• 3 Tbsp white or yellow miso paste
• 1 Tbsp finely grated fresh ginger
• 3 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey or maple syrup
• 1 Tbsp lime juice
• 1, thinly sliced English cucumber
• 2 cups shredded red cabbage
• 1½ cups shelled, thawed edamame
• 2, julienned or shredded carrots
• 3, thinly sliced green onions
• 4 soft-boiled eggs
• 1 Tbsp toasted sesame seeds
• 1, cut into thin strips (optional) nori sheets

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, usually 5–6 minutes, until just al dente and still springy.
2. 2Drain the noodles into a colander and immediately rinse under cold running water for a full minute, tossing with your hands, until completely cool and the surface starch is gone. Drain well.
3. 3In a large bowl whisk the miso paste with warm water until smooth. Whisk in grated ginger, rice vinegar, soy sauce, sesame oil, honey, and lime juice to form a glossy dressing.
4. 4Add the cooled soba to the dressing and toss thoroughly so every strand is coated. Let the noodles sit 5 minutes to absorb flavor.
5. 5While noodles rest, bring a small saucepan of water to a boil. Gently lower in the eggs and cook exactly 7 minutes for jammy yolks. Transfer to an ice bath for 3 minutes, then peel and halve.
6. 6Divide the dressed soba among four bowls. Arrange cucumber slices, red cabbage, edamame, and shredded carrots in neat sections the noodles.
7. 7Top each bowl with two soft-boiled egg halves, a sprinkle of green onions, sesame seeds, and nori strips if using.
8. 8Drizzle any remaining dressing from the mixing bowl over the vegetables. Serve cold or at cool room temperature.
9. 9For work lunches, pack noodles and toppings in compartments and add the egg just before eating so the yolk stays creamy.