This spring salad is fresh and bright, with classic Japanese flavors like ginger and miso dressing, plus deliciously jammy soft boiled eggs.
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.
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.
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.
While the eggs are cooking, thinly slice the cucumber and defrost or steam the edamame according to the package directions.
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.