Soba Noodle Nourish Bowl with Miso Dressing and Eggs

Ingredients

Scaled for your household (4 portions) · original serves 4

• White miso2½ AU tbsp
• Rice wine vinegar2 AU tbsp
• Soy sauce1 AU tbsp
• Honey2 tsp
• Olive oil3 AU tbsp
• Eggs4
• Soba noodles140 g
• Frozen edamame beans1 cup
• Coles Kitchen Kaleslaw Salad Kit350 g
  Use the kit's vegetables and seeds; the separately prepared miso dressing replaces any supplied dressing.
• Lebanese cucumber1
  halved lengthways, diagonally sliced
• Avocado1
  sliced into wedges
• Hot-smoked salmon150 g
  skin removed and flaked

Method

1. 1

   Whisk miso, rice vinegar, soy sauce, honey and olive oil into dressing. Cover eggs with water, bring to a simmer and cook for about 6 minutes. Cool immediately in cold water, peel and halve.

2. 2

   Cook soba noodles in another pan for 4–5 minutes, adding edamame for the final minute. Drain and rinse cold.

3. 3

   Divide noodles and edamame among bowls. Add the kaleslaw vegetables, cucumber, avocado, flaked hot-smoked salmon and eggs. Drizzle with miso dressing and scatter over the kit's seeds.