Asian Spring Salad with Soft Boiled Eggs and Ginger Miso Dressing

This filling spring salad comes together in under 15 minutes, perfect for a weeknight meal packed with protein from edamame and a delicious soft boiled, jammy egg.

I may be way late on the trend here, but I think soft boiled eggs are my new favorite thing. The jammy, dark yellow yolks and set whites are perfect for adding to a salad for additional protein. Hard boiled eggs are one of the very few foods I highly dislike. Deviled eggs, cobb salads, I’ve tried all kinds of styles and I just can’t do the texture. I was always so envious of people who could hard boil a bunch of eggs for the week for easy snacks, or make egg salads for lunches. The texture just never sat right for me.

Enter jammy, soft boiled eggs. What a revelation :). They’re perfectly set, creamy, and not the least bit dry. Soft boiled eggs have endless possibilities when it comes to what to make with them. Here, we’re taking inspiration from Japanese flavors and creating a quick and filling spring salad.

Okay, enough about the eggs. We have other stars of this salad to talk about. Thinly sliced cucumbers, steamed edamame, those deliciously addictive sesame sticks and a ginger miso dressing that you’ll want to lap up with a spoon. The ingredient list looks long, but it’s mostly pantry staples and really brings all the Japanese-esque flavors together.

If you haven’t cooked with miso paste before, don’t let it intimidate you. It’s just a form of soybean paste, and the white variety we’re working with is very mild and adds a great umami flavor to the dressing. I found it at Whole Foods in the refrigerated section around the salad dressings, or in their natural foods area.

How to Make Soft Boiled Eggs

It’s all about the timing. For me, 6-6 1/2 minutes in simmering water is perfect. Any longer and the yolk starts to cook too much for my liking. Of course, if you do prefer a more cooked egg, go for the full 8-9 minutes. When you take the eggs out of the boiling water, immediately place them in a bowl of ice water for two minutes to cool them before peeling.

There’s also a few options if you want to pack this salad up for lunches at work. I’ve packed everything up the day before, including the eggs, then added the dressing and sesame sticks the morning of and everything was still bright and crunchy by lunch. Alternatively, you can prep everything at the beginning of the week and keep everything separate in the fridge, then pack up salads each morning.

This spring salad also makes a great quick weeknight meal, requiring no oven and just about 15 minutes of prep time. I would recommend adding an extra egg to make this for dinner if you want more protein.

Try this salad with fresh farmers market veggies and let me know how it goes! Also, be sure to sign up for an email every time there’s a new post up. Thanks for stopping by the blog today!

5 from 2 votes

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Asian Jammy Egg Salad

This spring salad is fresh and bright, with classic Japanese flavors like ginger and miso dressing, plus deliciously jammy soft boiled eggs.

Course Lunch, Salad

Cuisine American, Japanese

Prep Time 10 minutes

Cook Time 10 minutes

Calories 347 kcal

Ingredients

• 6 eggs
• 1 cucumber
• 16 oz butter lettuce or spring mix
• 16 oz shelled edamame soy beans, not in the pods
• 1 1/2 cups sesame seed sticks

Ginger Miso Dressing

• 1/4 cup extra virgin olive oil
• 1 tbsp minced fresh ginger about a 1 inch knob
• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame seed oil
• 2 tsp white miso paste
• 1 tbsp white wine vinegar

Instructions

1. Combine all the dressing ingredients in a glass jar and shake to combine well. Make sure the miso paste isn't clumped in the bottom.

2. Bring a pot of water to a boil. You want at least an inch of water covering the eggs, depending on how many you're doing at one time size your pot appropriately.

3. Once the water is boiling, gently drop the eggs in with a spoon. Start the timer and lower the flame so the water is simmering. Depending on your preference, cook the eggs anywhere from 6-8 minutes. For a softer yolk, remove after 6 minutes. For a hard boiled egg, cook for 8 or more minutes. Cool the eggs off in a bowl of ice water, then peel starting from the wider end of the egg.

4. While the eggs are cooking, thinly slice the cucumber and defrost or steam the edamame according to the package directions.

5. Build your salads: Depending on when you're enjoying the salads, you can partially prep them for lunches or enjoy large salads for dinner. For lunches, divide the ingredients between 6 bowls. You'll use about two cups of spring mix, a half cup of edamame, 6-8 slices of cucumber and an egg for each salad. I usually wait until the morning of to add the dressing and sesame sticks and everything stays nice and crunchy through lunch.

6. Enjoy!

Recipe Notes

• There’s a few different ways you can enjoy and prep this salad! For lunches, prepare everything on Sunday and keep the dressing and sesame seed sticks out until the morning of. For easy weeknight dinners, consider adding an additional egg for more staying power. 

Nutrition Facts

Asian Jammy Egg Salad

Amount Per Serving

Calories 347 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Cholesterol 164mg55%

Sodium 444mg19%

Potassium 526mg15%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 11g12%

Protein 17g34%

Calcium 140mg14%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.