Soba with Mushrooms, Spinach and a Soft Egg

Make soba with mushrooms, spinach and a soft egg, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Cooked soba noodles (Cooked weight.)
120 g Mushrooms
80 g Spinach
1 large, about 55 g Egg
20 g Spring onion
1 clove, about 3 g Garlic
1 tbsp (15 g) Tamari
3 g Toasted sesame oil
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Lower the egg into boiling water for six and a half minutes, then straight into cold water. Peel it when it is cool enough to hold.
2. Cook the soba, rinse it under the cold tap and drain well.
3. Fry the sliced mushrooms in a dry non-stick pan over a high heat for five minutes without stirring much, until they are brown and have stopped releasing water. Add the garlic and spinach and toss until the spinach wilts.
4. Add the noodles, tamari and sesame oil and toss for a minute. Halve the egg over the top with the spring onion and chilli flakes.

Contains gluten cereals, eggs, soya and sesame.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/soba-mushrooms-spinach-soft-egg

AI-generated images illustrating the recipe.

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