Miso-Ginger Soba Noodle Bowls with Soft Eggs & Greens

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 8 oz soba noodles
• 3 tbsp white miso paste
• 1 tbsp grated fresh ginger
• 2 cloves, minced garlic
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1/4 cup warm water
• 4 large eggs
• 4 heads, halved lengthwise baby bok choy
• 8 oz, stems removed, sliced shiitake mushrooms
• 1 cup shelled edamame
• 4, thinly sliced green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• to taste chili crisp or chili oil
• for serving lime wedges

Instructions

1. 1Bring a large pot of water to a boil. Cook soba noodles according to package directions, usually 4–5 minutes, until just tender. Drain and rinse under cold water to stop cooking and remove excess starch; toss with a few drops of sesame oil so they do not clump.
2. 2In a bowl, whisk miso, grated ginger, garlic, soy sauce, rice vinegar, sesame oil, honey, and warm water until completely smooth. Taste—the sauce should be salty, tangy, and lightly sweet.
3. 3Bring a small saucepan of water to a gentle boil for the eggs. Lower eggs in carefully and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath for 3 minutes, then peel and halve.
4. 4Heat neutral oil in a large skillet over medium-high heat. Add shiitake mushrooms in a single layer and cook undisturbed 3 minutes, then stir and cook 2 more minutes until browned and meaty. Season lightly with a splash of soy if desired.
5. 5Push mushrooms to the side, add bok choy cut-side down, and sear 2–3 minutes until the cut sides char and the leaves wilt. Add a tablespoon of water, cover 1 minute to steam-tender, then uncover.
6. 6Warm the drained soba briefly in the skillet with half the miso-ginger sauce, tossing 30–60 seconds so the noodles are glossy and fragrant but not mushy.
7. 7Divide noodles among four bowls. Top each with seared bok choy, mushrooms, edamame, two soft-egg halves, green onions, and sesame seeds.
8. 8Spoon remaining sauce over the bowls and finish with chili crisp to taste. Serve with lime wedges for a bright squeeze right before eating.