Spring Greens Soba Salad with Korean Marinated Eggs

Cook the eggs first, preferably 1 to 2 days ahead. Bring a large saucepan of well-salted water to a boil, gently lower in the eggs, and cook for 7 minutes for jammy centers. Transfer immediately to a bowl of ice water and let them cool completely.

Make the marinade by combining 150 ml soy sauce, mirin, 150 ml water, 1 sliced spring onion, 20 g sliced ginger, chilli flakes, crushed Szechuan peppercorns, and sesame seeds in a deep container. Peel the cooled eggs, submerge them in the marinade, cover, and chill for at least 3 hours or up to 2 days.

Whisk together the white miso, remaining 2 tbsp soy sauce, rice wine vinegar, honey, and chopped coriander in a medium bowl. Cook the soba noodles according to the package directions, then rinse under cold water until no longer sticky. Reserve a splash of the noodle cooking water.

Heat the vegetable oil in a large frying pan over medium heat. Add the garlic and remaining 10 g ginger, and cook for 1 to 2 minutes until fragrant but not browned. Add the spring greens and stir-fry until just wilted.