Ingredients For the Noodles:
1 portion of soba noodles
3 pieces of smoked salmon
White of 1 spring onion
6 asparagus sprigs
For the Dressing
Juice of 1/2 a lemon
1/2 tsp sugar
1 tbsp soy sauce
1/2 tsp sesame oil
1 thumbnail of ginger
Method For the dressing:
In a small bowl squeeze 1/2 a lemon and pour in soy sauce, sugar and sesame oil.
Grate in the ginger, add the chopped spring onion and stir.
Put aside for the flavours to meld.
For the Noodles:
To make onsen tamago (soft poached eggs still in the shell) Bring a pot of water to the boil. Once the water is boiling reduce the heat to the lowest temperature and place the eggs in, leave to cook on low for 8 minutes. Remove from water and crack into a separate bowl, leave to cool.
Put asparagus in the hot water and cook for 3 minutes, remove and chop.
Place soba noodles in the same pot using the same water and cook via packet instructions. Once the noodles are cooked, drain and run under cold water.
Put the soba in a bowl and top with the asparagus and chopped salmon.
Carefully pour your onsen tomago on top.
Then pour over the dressing.
Your cold soba noodles are now ready to eat!
Stab the eggs with your chopsticks and take great pleasure in the gooey eggs, and the taste.