Spring green soba salad with Korean-style marinated eggs

• eggs↗4
• soy sauce↗150ml ml

  plus 2 tbsp

• mirin↗75ml ml
• spring onions↗2

  finely sliced

• ginger↗20g g

  sliced

• chilli flakes↗1 tsp tsp
• Szechuan peppercorns1 tbsp tbsp

  toasted and crushed

• sesame seeds↗1 tbsp tbsp

  plus extra to serve

• white miso↗1 tbsp tbsp
• rice wine vinegar↗3 tbsp tbsp
• honey↗1 tbsp tbsp
• coriander10g g

  roughly chopped

• soba noodles↗150g g
• vegetable oil↗1 tsp tsp
• garlic cloves↗2

  finely sliced

• ginger↗10g

  finely sliced

• spring greens↗200g

  finely sliced

Step-by-step instructions

1. 1

   The eggs are best made a day or two in advance. Bring a large pan of water to the boil and season well with salt. Add the eggs and cook for 7 mins. Remove using a slotted spoon and lower into ice water to cool.

2. 2

   Mix the 150 ml soy sauce, mirin, 150ml water, 1 sliced spring onion, the ginger, chilli flakes, peppercorns and sesame seeds in a deep container. Peel the eggs and lower them into the soy sauce mix. Put the lid on the container, then chill for at least 3 hrs. Will keep chilled for up to two days.

3. 3

   Mix the miso, 2 tbsp soy sauce, rice wine vinegar, honey and coriander in a medium bowl. Boil the soba noodles following pack instructions and rinse well with cold water to keep them from sticking. Reserve some of the noodle cooking water.

4. 4

   Put the vegetable oil in a frying pan over a medium heat. Scatter in the garlic and ginger and cook for a few minutes until fragrant. Add the spring greens, stirring well until wilted, then mix through the cooked soba and sauce from the bowl, adding a little noodle cooking water to loosen. Mix until silky and coated.

5. 5

   Split the noodles between two bowls, then slice the eggs and put on top of the noodles. Spoon over 1 tbsp of the egg marinade. Sprinkle with a few sesame seeds and serve.