Chilled Soba with Shredded Mini Gem & Yuzu Ponzu
Cold buckwheat soba tossed in a sharp yuzu ponzu dressing, topped with crisp Aeroveg Mini Gem, toasted sesame, and a soft-boiled egg — clean, bright, and ready in 20 minutes.
Aeroveg Mini Gem has a natural sweetness and firm, compact crunch that makes it the ideal counterpart to silky, chilled soba noodles. Where most noodle toppings add heat or richness, Mini Gem does the opposite — it lifts the dish with fresh bite and just enough body to balance the bold ponzu dressing. This is the kind of recipe you reach for on a hot afternoon when you want something cool, structured, and satisfying without keeping the stove on for long.
Method
- Cook the soba. Bring a pot of water to a boil. Cook soba noodles according to packet instructions (usually 4–5 minutes). Drain and rinse thoroughly under cold running water to remove excess starch. Transfer to a bowl of iced water for 2 minutes, then drain well.
- Make the dressing. Whisk ponzu, yuzu juice, mirin, sesame oil, ginger, and sugar together in a small bowl until sugar dissolves.
- Dress the noodles. Toss the chilled soba noodles in two-thirds of the dressing. Taste and adjust — it should be sharp, savoury, and slightly sweet.
- Prepare the Mini Gem. Separate the outer leaves and keep them whole. Thinly shred the inner hearts crosswise.
- Assemble the bowls. Divide dressed noodles between two bowls. Arrange whole Mini Gem leaves around the edge of each bowl and scatter shredded leaves over the top. Add radish slices, soft-boiled egg halves, and nori strips.
- Finish and serve. Drizzle the remaining dressing over each bowl. Scatter both sesame seeds on top and serve immediately while the soba is still cold.
Aeroveg Mini Gem’s tightly packed leaves hold their crunch even after they’re dressed, but for the best texture, add them just before serving. Slice the inner hearts right before assembling — they oxidise quickly once cut and are far more vivid when fresh.