Cold soba with soy-marinated eggs and spinach

Ingredients

For 1 serving

• Soba noodles70 g
• Eggs2
• Spinach100 g
• Shiitake mushrooms60 g
• Soy sauce20 ml
• Mirin1 teaspoon
• Rice vinegar1 tablespoon
• Sesame oil6 g
• Spring onions1
• Sesame seeds4 g

Contains: gluten, eggs, soy, sesame,

Method

1. Bring a small pan of water to the boil, lower the eggs in gently with a spoon and cook them for 6½ minutes for a creamy yolk; transfer them straight to iced water and peel them.
2. Mix half the soy sauce with the mirin and leave the eggs to marinate in it for 10 minutes, turning them now and then so they colour evenly.
3. Meanwhile bring another pan of water to the boil and cook the soba for 4–5 minutes, until tender; drain and rinse them under cold water, rubbing them between your hands to remove the starch.
4. Wash the spinach, wipe the shiitake with a damp cloth, remove the tough stems and slice them; heat the sesame oil in a pan over high heat and stir-fry the vegetables for 3 minutes, until the spinach has wilted and the mushrooms are golden.
5. Dress the soba with the remaining soy sauce and the rice vinegar, put them in the bowl with the vegetables and the halved eggs, and finish with the sliced spring onion and sesame seeds.