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Buckwheat noodles and matcha salt

Ingredients for 4 people

  • 1 pack of soba (450g)
  • 4 eggs
  • 2 tablespoons of salt crystals (preferably Maldon salt crystals)
  • ½ a teaspoon of premium matcha
  • 1 tea/tablespoon of olive oil (cold first press)
  • 2 tablespoons of lemon juice
  • Salt and pepper
  • Japanese seaweed mix


Cook the soba for 4 minutes in boiling water.

Take the eggs out of the refrigerator and place them in a small saucepan. Cover the eggs with cold water and bring to a boil. Cook for a few minutes while boiling, take off the heat and cool down the eggs with cold water.

Mix matcha and salt crystals together.

Make a simple dressing sauce with olive oil and lemon juice and pour it on noodles. Sprinkle matcha salt on the noodles and eggs.

Serve paired with fresh salad such as lamb’s lettuce or arugula salad.

Recipe and photos by Chef Emily Mounsaveng.

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