Soba Noodle Bowl

Nutritious and delicious! You can conquer a hectic day or night after this meal.

Prep time: 30 min   Serving size: 4 (giant) bowls

Photo credit: Jessica Emin

Photo credit: Jessica Emin


For the Sesame Dressing:                                                        

1/2 cup tahini                                                                               
1 Tbsp tamari or soy sauce                                                  
1 1/2 Tbsp sesame oil                                                                  
3 Tbsp rice wine vinegar                                                            
2 tsp honey                                                                                 
3 cloves garlic, minced                                                               
3 Tbsp warm water                                                                  
1 tsp red chilli oil (optional)                                                    
1 tsp salt                

For the bowls (4)

4 bundles Soba noodles
4 scallions, thinly sliced
2 cups kimchi
12 shiitake mushrooms, sliced
4 cups kale, stems removed and chopped
4 eggs
sesame seeds (garnish, optional)
olive oil
salt & freshly cracked pepper

The dressing is easy, just throw it in a jar and shake it up. There, it's finished already.

For the rest, it's a bit of a production line. It does help to have someone to delegate tasks to, but can be done easily on your own.    

1.  Boil enough water to submerge your egg or eggs in a small pot. When the water is at a rolling boil, slowly and carefully lower the eggs into the pot with a spoon to ensure they don’t crack when they hit bottom. Boil the eggs for 6 minutes or 5 1/2 minutes for a bit runnier. IMMEDIATELY dump the boiling water and let cold water run on the eggs for a few minutes. When they are cool enough to handle, peel the eggs EXTREMELY carefully. (You may want to peel them after the noodles and kale are cooked)

2. Add the 4 bundles of soba noodles to 4 quarts of boiling water and cook at a boil for about 5 minutes, stirring occasionally. Drain well and while the noodles are still hot, toss in the dressing.

3. Heat a little bit of olive oil in a medium cast iron pan over medium heat. Sauté the kale lightly for about 2 minutes. Season with salt & pepper. Remove from pan before the kale wilts. Set aside.

4. Heat a little more olive oil in the same pan over medium-high heat. Add in the shiitakes/or other mushrooms in one layer, it's important not to crowd the pan so that the mushrooms sear properly. Season with salt & pepper. Sear for about 2 minutes on each side. Remove from pan and set aside.

5. After you peel the eggs and cut in half, finely chop the scallions, chop the Cabbage Patch Kimchi; the assembly line is ready to go! Use a large bowl and add noodles. Arrange the rest of the items as you like!

A special thanks to Danielle Oron cookbook author & photographer of Modern Israeli Cooking for this delicious recipe. Check out her food blog