Soba Salad Bowl with Ginger Mayo and Poached Egg

Ingredients

• 1 serve Soba or Udon noodles
• 1/2 carrot
• 1/2 cucumber
• 1/2 avocado
• 1 egg
• Handful fresh basil
• 1 tsp fresh ginger, chopped finely
• 1/2 T whole egg mayonnaise (optional)
• 1 egg
• 2 bocconcini cheese (optional)
• 1 1/2 T soy sauce
• 1 T mirin
• 1 T rice wine vinegar

Method

1. Boil the noodles in water until cooked. Drain in a sieve, then run under cold water to chill. Once the noodles are cool to touch, drain completely and place in a serving bowl.
2. Finely slice the cucumber, avocado and bocconcini*, and finely grate the carrot. Arrange in the bowl alongside the noodles.*Optional
3. Finely chop the ginger and mix into the mayonnaise. For a plant-based alternative, substitute with an egg-free mayonnaise. Place the mixture with one neat spoonful in a corner of the salad bowl.
4. Break the basil into pieces and arrange next to the mayonnaise.
5. Mix the soy sauce, mirin and rice wine vinegar together in a small bowl and keep to the side.
6. Lightly poach an egg* by boiling it in a pan of water for 3 minutes. Place the cooked egg on top of the noodle bowl.*Optional
7. Pour the soy sauce mixture over the salad bowl, roughly mix and enjoy!

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
• OBENTO - OBENTO SAUCE - MIRIN SEASONING
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
• OBENTO - OBENTO SAUCE - SUSHI & SASHIMI SOY SAUCE