Soba Noodle Saute + Jammy Beet dyed Egg

Get ready to indulge in a nourishing soba noodle saute with a vibrant beet-dyed jammy egg. This dish is packed with flavors, colors, and health benefits that will leave you feeling comforted and nourished. The best part is you have a few servings and can eat the jammy eggs over avocado toast, a salad, or even just on its own.

Soba noodles, made from buckwheat flour, are a staple in Japanese cuisine. They are a great source of complex carbohydrates, which provide a steady release of energy and keep you feeling full for longer. They're also rich in fiber, aiding in digestion and promoting a healthy gut.

The unique twist to this dish is a beet-dyed jammy egg. Eggs are a fantastic source of high-quality protein, essential amino acids, and various vitamins and minerals. By infusing the egg with the vibrant color of beets, we not only enhance the visual appeal but also introduce a ton of health benefits. Beets are known for their antioxidant properties and are rich in vitamins A, C, and K, as well as folate and iron. This beet-dyed jammy egg will not only add a pop of color to your plate but also provide a boost of nutrients to the dish. Recipes below!

Beet-dyed jammy egg

Makes 6 eggs

Ingredients

• 1.5 cups water

• 1 medium beet (peeled and quartered)

• 1 Tablespoon agave (optional)

• 2 teaspoons fine sea salt

• 6 large soft-boiled eggs (peeled)

Instructions

1. To a large pot, add the water, apple cider vinegar, beet, agave, and salt.

2. Bring to a boil, then remove from the heat and let it cool slightly.

3. Pour the mixture with the beets into a large heat-safe bowl. I like to wait for it to cool before adding my soft-boiled eggs so they don't continue to cook.

4. Refrigerate the eggs in the mixture for a minimum of 4 hours, but preferably overnight for a dark pink shade.

Soba noodles saute w/a jammy beet egg

Makes 4 servings 

Ingredients

• 10 oz soba noodles

• 1 tbsp ghee

• 1 tbsp of sesame oil (optional)

• 1 cup crimini mushrooms sliced

• 1 cup shiitake mushrooms sliced

• 1 cup of spinach 

• 2 tbsp coconut amino or tamari 

• 2 tsp miso paste

• 2 tbsp rice vinegar

• 3 tbsp water 

• 3 tbsp black or white sesame seeds (optional) 

• 4 beet-dyed egg 

Instructions

1. Cook the soba noodles according to the packaging instructions. Drain and rinse under cold water when done.

2. Prepare the sauce by stirring together the coconut amino or tamari, miso paste, and rice vinegar. Set aside near your pan. 

3. Heat the ghee in a pan and the mushrooms. Cook for 1-2 minutes over high heat. lower to medium. 

4. Add in the cooked soba noodles and a few tablespoons of water. 

5. Add in the sauce mixture and combine. 

6. Taste, add in additional coconut amino or tamari to balance your taste 

7. Add in spinach and cook for another minute  

8. Plate evenly across 4 plates, add 1 beet-dyed egg to each, and top with sesame seeds 

Bon Appetit.