Elevate your meals with this light yet filling Green Tea Soba Noodle Salad, which brings a lot of flavor to the table. Miso-roasted tomatoes, marinated enoki mushrooms, and soy-marinated egg make this traditional Japanese dish one of a kind.

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Created in partnership with Bon Appetit. Check out the full recipe below!


Green Tea Soba Noodle Salad

(2 servings)

For the eggs

  • 2 large eggs
  • 1 quarter-sized sliver of ginger
  • 3 Tbsp. soy sauce
  • 1 tsp. sugar


For the tomatoes

  • 1 pint multicolored cherry tomatoes
  • 1/3 cup white miso
  • 1 Tbsp. sesame oil
  • 2 Tbsp. rice vinegar


For the mushrooms

  • 1 pack (3.5oz) shimeji mushrooms, woody bottoms removed, and mushrooms gently separated
  •  3 scallions, green and white separated, bottoms thinly sliced (reserve green tops for garnish)
  • 2 Tbsp. dry sake
  • 2 Tbsp. sesame oil
  • 2 Tbsp. rice vinegar


Soba noodles

  • 4 oz. dried green tea soba noodles


To finish

  • 1 cup red cabbage, thinly sliced
  • ½ cup multicolored carrots, thinly sliced (I use a julienne grater)
  • 1 Tbsp. black and white sesame seeds
  • ¼ cup roasted salted cashews, roughly chopped
  • Reserved scallion tops, thinly sliced on an angle


Step One: Make the soy marinated egg

Bring a small pot of salted water to a boil. Once the water is boiling, carefully add the eggs and reduce hear to medium. Cook eggs for 6 months, then transfer to an ice bath to cool. Once cool, peel eggs and transfer to a heat-proof container.

Heat the ginger, soy sauce, sugar and one cup of water in the small pot until just simmering. Turn off the heat and add to the container of peeled eggs. Let eggs marinate for at least 20 minutes, up to overnight.

Step Two: Make the miso roasted tomatoes

Heat the oven to 425 degrees. Whisk the miso paste, sesame oil and rice vinegar to combine. Toss tomatoes with all of the miso sauce and place on a foil-lined sheet pan. Roast tomatoes for 20 minutes, or until the tomatoes are soft and slightly charred.

Step Three: Make the marinated mushrooms

In a medium bowl, whisk together the scallion bottoms, sake, sesame oil and rice vinegar and a large pinch of salt. Toss the enoki mushrooms gently with the marinating liquid. Set aside to marinate for at least 10 minutes.

Step Four: Cook green tea soba noodles

Cook green tea soba noodles in a large pot of salted water, according to package instructions. Drain, then rinse with cold water to cool.

Step Five: Finish your dish 

Gently toss the sesame noodles with the cabbage and carrots. Fold in the miso roasted tomatoes, including any miso sauce and juices in the pan.

Plate a small bundle of green tea soba noodles. Top with a halved soy marinated egg and bunch of shimeji mushrooms. Garnish with the thinly sliced scallion tops, chopped cashews and sesame seeds. Season to taste.