Tamari Eggs with Zucchini Noodles

Zucchini Noodle and Kimchi Salad

Zucchini is a fresh, crisp base for ingredients bursting with umami.

Serves: 2

 tamari eggs (recipe follows)
1 pkg Harvest Fresh Zucchini Noodles
3 tbsp Wildbrine Japanese Kimchi
2 tbsp  San-J Tamari or soy sauce
1 tsp  Huy Fong Sriracha
To Taste sea salt


1. Bring a medium pot of lightly salted water to a boil.

2. Add the zucchini noodles and blanch for one minute.

3. Drain and cool under cold running water.

4. Drain well and spread on a clean tea towel to dry.

5. Toss the zucchini noodles with the kimchi and the tamari.

6. Pile the zucchini noodle and kimchi salad on individual serving plates. Top with a tamari egg sliced in half and sprinkle with sriracha chili.


Tamari Eggs

12 eggs, Large 
500 ml   San-J Tamari or soy sauce
500 ml  water



1. Bring a large pot of lightly salted water to a soft boil.

2. Gently add eggs and cook for six minutes. Adjust the heat to maintain a soft boil.

3. Remove the eggs from the pot and place into a bowl of ice water. Once the eggs are cool enough to handle, gently peel them.

4. Heat the tamari and water in a large pot and bring the mixture to a boil.

5. Turn off the heat and gently add the peeled eggs to the pot. Gently move the eggs about so that they are well coated in the tamari mixture.