Nutty buckwheat soba noodles generously doused in a salty, umami miso sauce and topped with fresh and vibrant greens, creamy avocado and piquant radish. All crowned with a rich, golden, soft boiled egg.
First, make the dressing. Mix the miso paste in a bowl with 2 tbsp of hot water until combined. Add the olive oil, white wine vinegar, tamari/soy sauce, grated ginger and honey. Mix well, then set aside.
Bring a pan of water to the boil. Add the eggs and cook for exactly 6 minutes and 30 seconds before removing and immediately running under cold water. Peel once cool enough to handle.
Meanwhile, bring another pan of water to the boil. Add the soba noodles and a pinch of salt to cook for 4 minutes, or according to the packets instructions. Drain the noodles and toss in 2-3 tbsp of the dressing before arranging between two bowls.
Fill the same pan with a little water and bring back to the boil. Add a steamer and steam the tenderstem broccoli for 2-3 minutes, or until al dente and vibrant green. If you do not have a steamer, you can boil the broccoli instead.
Pour the sesame seeds on a small plate. Press 1 side of each 1/4 avocado into the sesame seeds so that they stick and coat the flesh. Arrange the avocado over the bed of noodles along with the tenderstem broccoli, courgette ribbons, edamame and radish. Slice the eggs in half and place those on top before sprinkling with the spring onion. Serve drizzled in the remaining dressing.
Any leftover components can be refrigerated separately in airtight containers for up to 4 days.
For variations and tips on this recipe, see within the post.
Vegan: Replace the egg with cubes of crispy tofu and use maple syrup in the dressing instead of honey.
Gluten-Free: Use gluten-free noodles (100% buckwheat soba noodles or rice noodles) and tamari rather than soy sauce.
Recipe courtesy of georgieeats.co.uk