COOK: Cold Soba Noodles with Shiitake, Tofu, Steamed Eggs, and Sesame-Soy Dressing

• Ingredients for Cold Soba Noodles with Shiitake, Tofu, and Jammy Eggs
• Simple Sesame-Soy Dressing
• Want more dinner & meal-prep ideas?

These cold soba noodles are a great light vegetarian meal for hot summer days, or for filling up your bento box (or any other lunch box) to meal-prep for an easy healthy lunch.

This cold soba noodle bowl is topped with shiitake mushrooms, marinated tofu, and steamed jammy eggs for plenty of healthy protein to fill you up and give you the strength to tackle your day. It’s packed with rich umami flavors and dressed with a simple sesame-soy dressing that is a versatile staple that you’ll turn to for all sorts of things!

Not a tofu fan? You can substitute cooked diced chicken breast or boneless thighs for the tofu, braised pork belly, or grilled tempeh slices to keep it veggie-friendly! Omit the eggs to make this a vegan option or egg-allergy friendly. 

Ingredients for Cold Soba Noodles with Shiitake, Tofu, and Jammy Eggs

Soba Noodles:

These buckwheat noodles cook up quickly and have an earthy, nutty flavor. Traditional soba are made with just whole grain buckwheat flour, water, and salt. However, most that you will find at the store are a combination of various blends of buckwheat and wheat flour, so check the label if you are looking for an all-buckwheat noodle! You can buy 100% buckwheat noodles that are gluten-free, though many brands include some wheat which helps the noodles stay together and adds a chewier texture. If you’re making these in advance and don’t have a gluten allergy, the noodles with a little bit of wheat flour might hold up better, but it’s really a matter of personal preference (and availability). The all-buckwheat noodles are the most nutritious if you can find them though, as they’re a good source of fiber and trace minerals, and have a lower glycemic index than wheat noodles (which means they won’t spike your blood sugar levels as much as refined wheat noodles or rice), but if you’re watching your budget, the blended noodles are usually less expensive since the buckwheat is a specialty ingredient and wheat is cheaper.

Steamed Jammy Eggs:

Steaming is my favorite way to make soft to hard “boiled” eggs… they are less likely to crack and come out perfect every time! Start by washing the eggs in warm water. When washing eggs, it’s always important to make sure the washing water is warmer than the egg, as egg-shells are porous and any impurities on the outside of the egg may move inwards if the water is colder than the egg. This is less important if you are using store-bought eggs (at least in America) as they’re already washed and often coated, but if you have farm fresh eggs you definitely want to give them a good rinse and a delicate scrub just before cooking, especially if you’re steaming them over your pasta water.

Dried Shiitake Mushrooms:

I love dried shiitake mushrooms, and always keep a big bag in the pantry (I buy these or these– they keep almost indefinitely in a sealed container and are much cheaper in bulk than in the little packets at the grocery store… these one pound bags fit perfectly in a one-gallon glass jar, or you can divide them into smaller containers or air-tight packages). I buy them whole and slice them before using, or rehydrate them whole for grilling or stuffing- they’re more versatile this way, a little bit cheaper, and you get better quality mushrooms as I have found that the pre-sliced ones often have more broken pieces and dust. We add these to soups, ramen, rice dishes, and curries, or rehydrate them and use them in dumpling fillings, steamed buns, salads, and noodle or grain bowls. Save the larger stems (which can be woody) and add them to your stock bag in the freezer to capture their umami. The rest of these mushrooms have a firm, meaty texture and are chewy without being tough, and stand up well to long simmering or marinating without getting soggy or falling apart. They’re very nutritious, are a good source of fiber, B vitamins, and trace elements. Studies show they may lower cholesterol, and have immune-boosting properties and other health benefits as well. But most importantly, they’re delicious!

Extra Firm Silken Tofu:

I like the soft, smooth texture of silken tofu in this dish, but if you prefer tofu puffs or regular tofu, you can use those as well. Don’t use soft or medium tofu, as it will fall apart. Freshly made tofu is delicious (and if you can make ricotta or have made your own soy milk or nut milks, you can totally do this too) but I like to keep at least a few packages of aseptically-packaged, shelf-stable tofu in the pantry for spur-of-the-moment convenience (they’re also great for adding to curries when you’re car-camping, or even on the first night of a backpacking trip if you can spare the weight).

Simple Sesame-Soy Dressing

This classic combination of soy sauces, toasted sesame oil, rice vinegar, and lime has a zippy kick that will elevate your favorite dishes. The sesame soy dressing in this recipe is also great on grilled or pan-seared fish, a marinade or sauce for grilled vegetables and meats, and as a dressing on green tossed salads, or zesty rice or noodle bowls with shredded veggies and your favorite protein. Try using it to marinate thinly sliced radishes, cabbage, and carrots to make a crisp Asian slaw!

Adjust the spice level to your preference… I like a pinch of Sichuan red chili flakes (though you can substitute regular chili flakes or ground chili) and freshly ground toasted Sichuan peppercorns, which add a mildly numbing tingle and distinctive flavor. You can find both of these at specialty stores, in a well-stocked supermarket, or substitute regular chili flakes or powder, and white or pink peppercorn (or even black pepper) for the Sichuan peppercorns if you don’t have those on hand or don’t like them! These are not meant to be super-spicy noodles, although you can make them that way if you like! Just adjust the heat gradually- you can always add more but you can’t take it back out!

Cold Sesame Soba Noodles with Shitake, Soy, and Jammy Eggs

A great meal for hot days or filling up your bento box (or any other lunch box), these cold soba noodles with shitake mushrooms, marinated tofu, and steamed jammy eggs are dressed with a simple sesame-soy dressing.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Lunch, Main Course, Side Dish

Cuisine Asian Fusion, Japanese

YIELD 4 servings

Equipment

• pasta pot with strainer
• steamer basket or insert

Ingredients

  

1x2x3x

• 2 bundles buckwheat soba noodles 8 oz
• 4 large eggs
• 8 oz extra firm silken tofu can sub firm regular tofu or tofu puffs

Sesame-Soy Dressing

• ¼ cup soy sauce
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1 tbsp mirin or rice wine
• 1 tbsp dark soy sauce
• 1 tbsp toasted sesame oil
• 2 tsp sugar (white, turbinado, or coconut)
• ⅛-¼ tsp Sichuan peppercorns, ground
• ⅛-¼ tsp Sichuan ground red pepper flakes substitute fine ground red chili flakes

Shitake Mushrooms

• ½ cup dried shiitake mushrooms, sliced
• ⅔ cup boiling hot water
• 2 tbsp soy sauce add to rehydrating mushrooms

Garnish

• 2 tbsp cilantro or shiso leaves (optional)
• 1 tbsp sesame seeds or furikake (optional)

Instructions

 

• Slice the dried shiitake mushrooms (if you are starting with whole ones) and place them in a mason jar or other heatproof container. Thicker slices will be chewier but take longer to rehydrate... I aim for ¼" slices. It's ok if they're not perfect but they'll rehydrate more evenly if they're roughly uniform in size. Pour the boiling water over them (just enough to cover) and add the soy sauce.
  
• Cover the container to retain heat and let sit at least ten minutes to rehydrate while you prepare the noodles and dressing. If the liquid cools completely and the mushrooms are still too chewy, you can microwave for 30 seconds or just long enough to reheat the liquid. You can do this step in advance and hold the mushrooms in the fridge for several days.
  
• In a small bowl, whisk together all the dressing ingredients (or shake in a quart mason jar). Taste and adjust seasonings if needed.
  
• Slice the tofu into bite-sized cubes. Pour ½-⅔'s of the dressing over the tofu (or add the tofu to the mixing bowl), and let it marinate while you prepare the noodles. You can do this in advance if you like. Add the shiitake mushrooms once they have rehydrated and cooled and stir gently to distribute marinade.
• Fill a large pot with water with room to boil (ideally a pasta pot with a strainer insert for the pasta and a steamer basket for the eggs). If you don't have a steamer basket and are using a steamer insert for your eggs, put several inches of water in your steamer pot as well.
• Wash the eggs in warm water, and place them in a steamer basket over the pasta water. Bring the water up to a boil, and steam the eggs for 7-9 minutes (less for more jammy eggs, more for more done) and then immediately shock the eggs with cold running water to stop the cooking. Gently crack and peel the eggs while cooking your noodles (some cold running water can help if they're still hot or the peels are sticking).
• Have a timer ready before cooking your soba noodles. Consult your soba noodle packaging for exact timing, as noodles vary in cook time (anywhere from 3-10 minutes, with 4-5 being most common). If your pasta has a longer cook time, you can cook it while your eggs are steaming, otherwise start the pasta while you are cooling and peeling the eggs.
  
• Drop your noodles in the pot of boiling water, stir them gently into the water, and start your timer. Test a noodle for doneness at the lower end of the cook time and drain when they are cooked through but not mushy.
• Drain your noodles, and rinse or wash them well. This is the secret to soba noodles that aren't sticky or gluey! You need to rinse away all the excess starch from the cooking water. Some people submerge them into two different cool water baths to be sure. Stir the noodles with clean hands or a pasta rake to make sure all the noodles get rinsed, then drain well.
  
• In a large bowl, toss the rinsed noodles with the reserved dressing. Distribute the noodles among serving bowls (or meal prep containers) and top with the marinated tofu and shiitake mushrooms.
• Slice the peeled eggs in half and place two halves in each serving, and garnish with cilantro or shiso leaves and sesame seeds or furikake seasoning, if desired. Serve immediately or cover and chill for up to three days.

Keyword 10-minute dish

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