Soba noodle salad with soft eggs, kale, and kabocha

Makes 4 Servings



3 tsp
Asian sesame oil
4 tsp
3 cups
bite-sized pieces of peeled kabocha squash, or other winter squash, about 360 g
225 g
2 1/2 tbsp
2 tbsp
rice vinegar
1 1/2 tbsp
1 tbsp
peeled and grated fresh ginger
3 cups
lightly packed kale, preferably purple, torn into bite-size pieces, about 60 g
five-minute eggs, see below, at room temperature
green onions, white and green parts, thinly sliced on a severe diagonal
Togarashi chili, or other chili pepper, for garnish


  • PREHEAT the oven to 450°F/230°C/gas 8.
  • WHISK together 2 tsp of the sesame oil, 2 tsp of the honey, and 1/2 tsp salt in a large bowl and add the squash, tossing to coat well. Spread the squash out on a rimmed baking sheet and roast until tender and deeply browned on the bottoms and edges, 10 to 15 minutes. Set aside to cool to room temperature.
  • BRING a large pot of well-salted water to a boil over high heat. Drop in the noodles, stir, and cook according to the package instructions until tender but chewy. Drain the noodles, reserving about 1/4 cup/60 ml of the cooking water. Rinse well to remove the surface starch under cold running water until cooled, then drain again very well.
  • WHISK together the tahini, vinegar, soy sauce, ginger, the remaining 2 tsp of honey, and the remaining 1 tsp of sesame oil in a large bowl (you can use the same one the squash was tossed in). Whisk in enough of the reserved cooking water to thin the dressing, usually about 2 tbsp.
  • TOSS the noodles and kale in the dressing to coat well. Pile the noodle mixture into four bowls, dividing it evenly, then heap the squash to one side. Lay a five-minute egg on top of each noodle pile. Sprinkle with green onions and togarashi. Just before serving, cut a slit in the side of each egg to let the yolk flow.


To drink: chilled sake

Egg tip: The eggs can be cooked in the pot of boiling water before the noodles.

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