Soba with asparagus, egg and nori

Total time: 30m
Preparation Time: 30m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 398 Kcal, 16g Protein, 42g Carbohydrates, 18g Fat


  • Noodles & sauce
  • 4 fresh eggs
  • 2 tbsp cane sugar
  • 25 ml mirin (rice wine) (Japanese rice wine)
  • 4 tbsp soy sauce
  • 400 g dried soba noodles
  • Vegetables
  • 2 spring onions
  • 1 tsp dark sesame oil
  • 250 g thin green asparagus, woody ends removed
  • 50 g horseradish, black if possible
  • 6 nori sheets
  • 2 tbsp black sesame seeds

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  • Noodles & sauce

    Cook the noodles according to the instructions on the packet, drain, rinse in cold water. Hard boil the eggs for 7 mins., rinse in cold water. Stir mirin, soy sauce and sugar in a small pan, bring to the boil, simmer for 2-3 mins., leave to cool.
  • Vegetables

    Cut spring onions into approx. 4 cm. long pieces, then cut into fine strips, place into a bowl of cold water until they begin to curl. Heat the sesame oil in a frying pan, sauté the asparagus, add 2 tbsp. of sauce, bring to the boil. Distribute the noodles and asparagus into 4 bowls. Drain the spring onions, place on the noodles. Peel the eggs, halve them and add two halves to each bowl. Crumble the nori leaves, sprinkle over the bowls with sesame. Serve the remainder of the sauce as a dip.
  • Tip:

    The sauce can be kept covered in the fridge for several weeks. Dilute with water if it becomes too thick.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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