Two plates of soba noodles with sliced boiled eggs, tofu and vegetables, next to a box of eggs.

Spring soba noodles

Packed with fresh flavours and a punch of protein, this noodle dish is a texture sensation, thanks to the crunch of sesame seeds, silky, smoky tofu, jammy eggs and crisp spring onions – the perfect post-workout meal or alternative to an Asian-inspired, fast-food takeaway.

45 minutes, plus marinating

Serves 4

Nutritional Information

Calories 312
Protein 21.86g
Fat 11g
of which saturates 2g
Carbohydrates 33.5g
of which sugars 14g


  • 4 Enriched eggs
  • 300ml soy sauce
  • 14g piece ginger, finely grated
  • 2 star anise
  • 300g soba noodles
  • 1 tablespoon sesame oil
  • 350g tenderstem broccoli
  • 1 tablespoon olive oil
  • 2 tablespoons sesame seeds
  • 2 garlic cloves, finely grated
  • A handful of radishes, finely sliced
  • 1 tablespoon rice vinegar
  • 225g smoked tofu, sliced
  • 4 spring onions, finely sliced
  • ½ bunch of coriander, leaves picked
  • 2 limes, juice only


  1. Boil the eggs for 8 minutes, until jammy and soft, then run under cold water and peel. Combine the soy sauce, ginger and star anise in a non-reactive bowl or glass jar. Place a clean plate on top of the bowl and chill for 3-4 hours or overnight.
  2. Preheat the oven to 200c/180c (fan).
  3. Boil a pan of salted water and cook the noodles according to pack instructions. Drain and run the noodles under cold water, then toss in the sesame oil.
  4. Toss the tenderstem in 1 tablespoon olive oil and arrange in a single layer on a large baking tray, before roasting for 10 minutes. Remove from the oven after 10 minutes, scatter with sesame seeds and garlic, then roast for another 5 minutes.
  5. Remove the tenderstem from the oven and combine the radishes with a pinch of salt, plus the rice vinegar.
  6. Arrange the noodles in a bowl with a halved egg, the smoked tofu, roasted broccoli, finely sliced spring onions, pickled radishes, coriander leaves and lime wedge.

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