Name: Soba Noodle Bowls With Spinach And Poached Eggs
Total time: 45 min
Yield: 8
Cuisine: Noodle Dishes
Ingredients: 12 oz soba noodles; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 1 teaspoon soy sauce; 1 teaspoon honey; 1/4 teaspoon red pepper flakes; 8 cups mixed greens (such as arugula, spinach, and/or kale); 2 cups fresh spinach leaves; 4 cups water; 4 tablespoons olive oil; 2 cups diced red bell pepper; 2 cups diced cucumber; 1 small red onion, thinly sliced; 4 eggs; Salt and pepper, to taste; Optional: Chopped green onions, pickled ginger, and/or furikake for garnish

Soba Noodle Bowls With Spinach And Poached Eggs are a refreshing and nourishing meal, packed with protein, fiber, and flavor. This vibrant bowl is a symphony of textures, with tender soba noodles, crispy vegetables, and a runny egg, all tied together with a zesty dressing that will leave you feeling energized and delighted.

Ready Time

45 mins

Yields

8 servings

Ingredients

12 oz soba noodles
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon red pepper flakes
8 cups mixed greens (such as arugula, spinach, and/or kale)
2 cups fresh spinach leaves
4 cups water
4 tablespoons olive oil
2 cups diced red bell pepper
2 cups diced cucumber
1 small red onion, thinly sliced
4 eggs
Salt and pepper, to taste
Optional: Chopped green onions, pickled ginger, and/or furikake for garnish

Instructions

Cook the soba noodles according to package instructions, then set aside. In a small bowl, whisk together rice vinegar, sesame oil, grated ginger, soy sauce, honey, and red pepper flakes to make the dressing.

In a large bowl, combine the mixed greens and fresh spinach leaves.

In a separate pot, bring the 4 cups of water to a boil, then reduce the heat to a simmer. Crack in the eggs and poach for 3-4 minutes, or until the whites are set and yolks are cooked to your desired doneness.

While the eggs are cooking, heat the olive oil in a large skillet over medium-high heat.

Add the diced red bell pepper and cook for 3-4 minutes, or until tender. Add the diced cucumber and cook for an additional 2 minutes.

Stir in the cooked soba noodles and cook for 1-2 minutes, until everything is well combined.

To assemble the bowls, divide the noodle mixture among eight bowls. Top with a handful of the spinach and arugula mixture, a poached egg, and a sprinkle of salt and pepper to taste.

Garnish with chopped green onions, pickled ginger, and/or furikake if desired.

Notes

Soba noodles can be cooked ahead of time and refrigerated for up to a day, but be sure to give them a good rinse with cold water before using to remove excess starch. For the dressing, you can adjust the amount of red pepper flakes to your desired level of spiciness.

If using, prep your garnishes – chop those green onions, slice that pickled ginger, and have the furikake ready to go! For the poached eggs, use a timer and don’t overcrowd the pot – you want those eggs to have enough room to cook evenly.

You can also prep your veggies – dice that red bell pepper and cucumber a day in advance if you need to. This recipe makes 8 servings, so feel free to adjust the ingredient quantities as needed for your crew.