Recipe courtesy of Ming Tsai
Save Recipe Print
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings

Ingredients

Soy sauce eggs:

Directions

In a mixing bowl, whisk together vinegar, soy, tahini, sesame oil, and sugar. Drizzle in canola oil to emulsify. Season. Toss with scallions, tofu, mushrooms, and cucumbers. Check for flavor. Plate salad and garnish with wedges of soy sauce eggs.

Soy sauce eggs:

Soft boil the eggs to the just-coagulated stage, and placed immediately in cold water.

Tap eggs gently all over to cover with cracks.

Add the eggs to pot filled with 1 cup soy sauce and 1 cup water (enough to cover 6 eggs), 1 slice of ginger, and half teaspoon of five-spice powder. Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour.

Crack open the eggs and peel them, then slice into wedges.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Asian Cucumber Salad

Recipe courtesy of Food Network Kitchen

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Soy-Glazed Salmon With Cucumber-Avocado Salad

Recipe courtesy of Food Network Kitchen

Sesame Soba Noodles

Recipe courtesy of Rachael Ray

Sesame Chicken

Recipe courtesy of Tyler Florence

Cucumber Finger Sandwiches

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword