Soba with asparagus, egg and nori

main dish vegetable dishes
Total: 30 min. | Active: 30 min.
vegetarian, lactose-free

Soba is a key element in Japanese and Korean cooking. The noodles are made from wheat and buckwheat flour, which gives them their brown colour and characteristic nutty flavour. They are served cold for dipping or hot in soup. We combine the tasty noodles with green asparagus, spring onions and radishes, which give the dish a fresh sharpness. The various ingredients are dipped into the sauce and, as is considered good manners in Japan, sucked up so that the aroma and taste can develop best.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Noodles & sauce
400 g dried soba noodles
4  fresh eggs
25 ml mirin (rice wine) (Japanese rice wine)
4 tbsp soy sauce
2 tbsp cane sugar
Vegetables
2  spring onions
1 tsp dark sesame oil
250 g thin green asparagus, woody ends removed
50 g horseradish, black if possible
6  nori sheets
2 tbsp black sesame seeds

How it's done

Noodles & sauce

Cook the noodles according to the instructions on the packet, drain, rinse in cold water. Hard boil the eggs for 7 mins., rinse in cold water. Stir mirin, soy sauce and sugar in a small pan, bring to the boil, simmer for 2-3 mins., leave to cool.

Vegetables

Cut spring onions into approx. 4 cm. long pieces, then cut into fine strips, place into a bowl of cold water until they begin to curl. Heat the sesame oil in a frying pan, sauté the asparagus, add 2 tbsp. of sauce, bring to the boil. Distribute the noodles and asparagus into 4 bowls. Drain the spring onions, place on the noodles. Peel the eggs, halve them and add two halves to each bowl. Crumble the nori leaves, sprinkle over the bowls with sesame. Serve the remainder of the sauce as a dip.

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