Japanese · Lunch
Cold Buckwheat Noodle Bowl (Gluten-Free)
Chilled soba noodles tossed in a gluten-free tamari dipping broth, topped with cucumber, carrot, edamame, scallion and soft-boiled egg. Sesame seeds and nori strips finish the bowl, a cool, savory, umami-forward Japanese dish suited to warm-weather lunches.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
432Calories
22.1gProtein
11.4gFat
58.3gCarbs
9.2gSugar
6.8gFiber
2380mgSodium
198mgChol
2.9gSat Fat
610mgPotassium
110mgCalcium
3.6mgIron
0.7mcgVitamin B12
8.5mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Boil water in a small pot over high heat, gently lower the egg in, and boil 6 minutes until soft-set with jammy center.
2
Heat
Bring fresh water back to a rolling boil over high heat and cook soba noodles 4 to 5 minutes, stirring occasionally, until tender.
3
Chill
Drain noodles in a colander and rinse under cold water, rubbing gently, until cool and slightly springy; drain well. Transfer egg to ice bath.
4
Rest
Let egg chill 10 minutes until firm enough to slice cleanly.
5
Whisk
In a small bowl, whisk kombu dashi, tamari, mirin and rice vinegar until mirin dissolves fully.
6
Build
Coil chilled noodles in a serving bowl. Slice egg, cut cucumber into ribbons, slice carrot, and slice scallion. Arrange vegetables and egg around noodles.
7
Plate
Scatter nori strips and sesame seeds over the bowl. Serve immediately with dipping broth and wasabi on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz100g, 100% buckwheat soba noodles
- 1 cup240ml kombu dashi
- 6 tbsp90ml gluten-free tamari
- 2 tbsp30ml mirin
- 2 tsp10ml rice vinegar
- 22 eggs
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp cooked edamame, shelled
- 22 scallion
- 11 sheet (2g) nori
- 2 tsp6g sesame seeds
- 1 tsp6g wasabi, to taste (optional)
