Miso Dressing- 2 ½ tbsp white miso
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp honey
- 3 tbsp olive oil
Nourish Bowl- 4 eggs
- 140g green soba noodles
- 1 cup frozen edamame
- 350g Kaleslaw kit
- 1 medium Lebanese cucumber, halved lengthways, diagonally sliced
- 1 avocado, sliced into wedges
- 150g hot smoked salmon, skin removed and flaked
| Miso Dressing- Whisk dressing ingredients together and set aside.
Nourish Bowl- Cook medium boiled eggs by adding eggs to a saucepan and cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction (the movement of the water will help centre the yolks).
- Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.
- Add noodles to a second pan with simmering water and cook for 4-5 minutes or until tender. Add frozen edamame for the last 60 seconds. Drain in a colander and refresh with cold water.
- Divide noodles and edamame into serving bowls. Arrange kaleslaw, cucumber, sliced avocado and flaked hot salmon over the top.
- Cut eggs in half and add to bowl. Drizzle over miso dressing and sprinkle over seeds from kit. Serve immediately.
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