This recipe from The Feed Zone Table Cookbook is perfect for a hot summer day, or anytime you want a bowl of something quick + delicious!
Our founder Dr. Allen Lim + Chef Biju Thomas like to whip up this dish from the Feed Zone Table Cookbook on a hot summer afternoon, but its also great to serve at any time of year. You probably have many of the ingredients for the recipe on hand! Serves 4
CHILLED SOBA WITH SPICY RED BEANS & POACHED EGGS
- 2 teaspoons salt
- 4 eggs
- 1 15-ounce can red kidney beans or 2 cups cooked beans
- ½ pound bok choy or napa cabbage leaves, rolled lengthwise and thinly sliced (chiffonade)
- 2 cups carrots, cut into matchsticks
- ¼ cup thinly sliced red onion
- 2 tablespoons soy sauce, plus additional to taste
- 1 tablespoon chili paste (Sambal, p. 196), plus additional to taste
- 2 cups cooked and chilled soba noodles
- 4 cups hot or cold vegetable stock
- drizzle of sesame oil
- juice from 1 lemon
To poach the eggs, fill a shallow medium saucepan, halfway with water and add salt. Bring to a rolling boil and then crack the eggs into a small bowl one at a time and gently slide them into the boiling water. Cook for 5–6 minutes, or until the eggs are fully white. Drain with a slotted spoon and set aside.
If using canned beans, drain and rinse them. Combine the beans and vegetables in a mixing bowl. In a small bowl or measuring cup, stir together the soy sauce and chili paste. Pour the dressing over the beans and vegetables just before serving to keep them from wilting.
To assemble, divide the noodles into individual bowls. Sprinkle the dressed beans and vegetables on top of the noodles. Add one poached egg to each bowl. Pour in as much stock as you’d like, either cold or warm. To finish, drizzle with a small amount of sesame oil and a squeeze of lemon juice, adding additional soy sauce or chili paste to taste.