Smashed Cucumber and Soba Noodle Bowl

Chewy soba noodles meet a deeply savory sesame-ginger dressing made with dried ground ginger, topped with crisp smashed cucumbers, scallions, and a jammy soft-boiled egg. It comes together at room temperature — which means no last-minute stress when you're hosting.

Ingredients

• large eggs – 4
• ice (for ice bath) – enough to fill a bowl

• English cucumbers – 2 medium
• kosher salt – 1 tsp
• rice vinegar – 2 tsp
• granulated sugar – ¼ tsp

• dry soba noodles – 12 oz
• toasted sesame oil (for tossing after draining) – 2 tsp

• soy sauce – 3½ tbsp
• toasted sesame oil – 2 tbsp
• rice vinegar – 2 tbsp
• tahini – 2 tbsp
• dried ground ginger – ¾ tsp
• garlic cloves, finely grated or minced – 2 cloves
• honey – 1 tbsp
• chili crisp or chili garlic sauce – 1 tbsp
• warm water (to loosen dressing) – 1–2 tbsp

• scallions, thinly sliced – 4 stalks
• toasted sesame seeds – 2 tbsp
• chili crisp, extra for serving – to taste

Instructions

1. Bring a medium saucepan of water to a boil. Gently lower in the eggs and cook for exactly 7 minutes for a jammy yolk. Transfer immediately to an ice bath and let sit for at least 5 minutes before peeling. Set aside.
2. While the eggs cook, smash the cucumbers: trim the ends, then use the flat side of a chef's knife or a rolling pin to smash them into rough chunks. Cut or tear into 1–2 inch pieces, toss with kosher salt, and let sit in a colander for 10 minutes to draw out excess water. Shake off or gently squeeze out the liquid, then toss with rice vinegar and sugar. Set aside.
3. Cook the soba noodles in a large pot of boiling unsalted water according to package directions, usually 4–5 minutes, stirring occasionally to prevent sticking. Drain and rinse thoroughly under cold running water — this removes surface starch and keeps the noodles from clumping. Toss with sesame oil and set aside at room temperature.
4. Make the dressing: whisk together the soy sauce, sesame oil, rice vinegar, tahini, ¾ tsp (2g) dried ground ginger, garlic, honey, and chili crisp until smooth. Add warm water one tablespoon at a time until the dressing is pourable but still has body. Taste and adjust seasoning — you can add a little extra dried ginger if you want more warmth.
5. Add the dressing to the soba noodles and toss well to coat. Divide among four bowls. Top each bowl with smashed cucumbers, sliced scallions, and sesame seeds. Halve the soft-boiled eggs and place two halves on each bowl. Finish with extra chili crisp at the table.