Chicken

Soba with chilli chicken and momofuku soy sauce eggs

Name: Soba with chilli chicken and momofuku soy sauce eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs, hard-boiled, peeled; 1 cup (250ml) rice wine vinegar; 1 cup (250ml) soy sauce; 2 tbs extra virgin olive oil; 200g chicken mince; 1 tbs chilli garlic paste (from Asian food shops); 4 spring onions, thinly sliced, plus extra shredded spring onion to serve; 1 tbs finely grated ginger; 1/3 cup (105g) white (shiro) miso paste; 3 cups (750ml) Chicken Style Liquid Stock; 270g soba noodles, cooked according to packet instructions, refreshed; 1 sheet toasted nori, torn; 100g enoki mushrooms, trimmed; Shichimi togarashi (spice powder – from Asian food shops), to serve

1 rating

15m

Soba with chilli chicken and momofuku soy sauce eggs

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by Phoebe Wood

Oct 01, 2017

Inspired by Christina Tosi’s Milk Bar recipe, these salt and vinegar eggs are packed with umami and make a great snack on their own.

4 eggs, hard-boiled, peeled
1 cup (250ml) rice wine vinegar
1 cup (250ml) soy sauce
2 tbs extra virgin olive oil
200g chicken mince
1 tbs chilli garlic paste (from Asian food shops)
4 spring onions, thinly sliced, plus extra shredded spring onion to serve
1 tbs finely grated ginger
1/3 cup (105g) white (shiro) miso paste
3 cups (750ml) Massel Chicken Style Liquid Stock
270g soba noodles, cooked according to packet instructions, refreshed
1 sheet toasted nori, torn
100g enoki mushrooms, trimmed
Shichimi togarashi (spice powder – from Asian food shops), to serve

Method

1.

Place eggs, vinegar and soy in a non-reactive bowl. Weigh down with a clean plate and chill for 3-4 hours or overnight.
2.

Heat 1 tbs oil in a frypan over high heat. Add mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add chilli garlic paste and cook for a further 3-4 minutes or until lightly caramelised. Keep warm.
3.

Heat remaining 1 tbs oil in a saucepan over medium-low heat. Add onion and ginger. Cook, stirring, for 3-4 minutes or until softened. Add miso and stock. Cook, stirring, until hot and miso has dissolved.
4.

Divide noodles, soup and nori among bowls. Top with mince mixture, mushroom and extra onion. Add halved eggs and sprinkle with shichimi togarashi to serve.