Ingredients:

  • 8 oz (225g) dried soba noodles (buckwheat noodles)
  • Water: For boiling noodles
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) mirin (sweet rice wine)
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) grated fresh ginger
  • 1 clove minced garlic (optional)
  • 1 teaspoon (5g) brown sugar (or honey)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 large eggs
  • 2 scallions, thinly sliced
  • 1/2 cucumber, julienned
  • 1/2 carrot, julienned
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 sheets nori seaweed, cut into thin strips (optional)
  • 1/2 cup shelled edamame (fresh or frozen)
  • 2 lime wedges, for serving (optional)

Instructions:

  1. Bring a small saucepan of water to a rolling boil. Gently lower the eggs into the water and cook for 6-7 minutes for a soft-boiled egg (or longer for harder-boiled). Immediately transfer to an ice bath to stop cooking. Peel carefully and set aside.
  2. In a small saucepan, whisk together the soy sauce, rice vinegar, mirin (or substitute), sesame oil, ginger, garlic (if using), brown sugar (or honey), and red pepper flakes (if using). Gently heat over medium heat until the sugar is dissolved and the flavors have melded – about 2-3 minutes. Do not boil. Remove from heat and let cool slightly.
  3. Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions (usually 5-7 minutes).
  4. Drain the noodles immediately and rinse thoroughly under cold running water to remove excess starch and prevent sticking. This is crucial!
  5. Divide the noodles between two bowls. Pour the ginger-soy sauce over the noodles.
  6. Top with sliced scallions, julienned cucumber and carrot, sesame seeds (if using), nori strips (if using), edamame, and a halved soft-boiled egg.
  7. Serve immediately with lime wedges (optional).