Cold soba with nori, edamame and mirin dipping sauce

Ingredients

For 1 serving

• Soba noodles85 g
• Edamame100 g
• Nori seaweed1
• Soy sauce2 tablespoons
• Mirin1 tablespoon
• Spring onions1
• Horseradish5 g
• Eggs1

Contains: gluten, eggs, soy,

In season: June – September

Method

1. Bring two small pans of water to the boil, one for the soba and one for the egg. In a third small pan heat the soy sauce with the mirin and half a glass of water for 1 minute, until just simmering, then let it cool.
2. Gently lower the egg into the boiling water and cook for 7 minutes, until the white is set and the yolk still soft; cool it in cold water, peel and halve it.
3. Meanwhile cook the soba with the edamame for the time on the soba packet, until tender; drain and rinse well under cold water, rubbing the soba with your hands to remove the starch.
4. Trim and thinly slice the spring onion; peel and grate the horseradish; snip the nori into thin strips with scissors.
5. Serve the soba with the nori, edamame and egg, with the cold dipping sauce on the side to stir the spring onion and horseradish into as you like.