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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the soba noodles for around 4-5 minutes, then rinse under cold water and set aside.
Pat the scallops dry, making sure both sides are completely dry.
Cut the cucumber into matchsticks.
In a pan, combine all the sauce ingredients over medium heat and cook for a few minutes. Divide the sauce between two bowls, then add the white parts of the spring onions to each bowl.
Heat a drizzle of olive oil in a pan over medium high heat. Once hot, sear the scallops for around 4 minutes on one side. Flip them over, reduce the heat to medium and cook for another few minutes, or until cooked through.
Assemble the bowls with the soba noodles, eggs, cucumber, seaweed, scallops and the green parts of the spring onions.
Drizzle over the sauce, mix well and serve cold.
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Make sure the scallops are completely dry before searing so they colour well.
Rinse the soba under cold water to keep it firm and cold.
How do I ensure the scallops sear properly?
Make sure the scallops are completely dry before searing.
Why rinse soba noodles under cold water?
Rinsing soba noodles under cold water helps to keep them firm and cold.
Can I use another type of noodle?
Yes, you can substitute soba noodles with other types of noodles, but the texture and flavor may vary.
Is there a substitute for mirin?
You can use a combination of rice vinegar and sugar as a substitute for mirin.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator until needed.
