Cold Soba Noodle Salad with Miso Dressing

Name: Cold Soba Noodle Salad with Miso Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 grams soba noodles; 1 cup cucumber (julienned); 1 cup carrot (julienned); 1/2 cup red bell pepper (thinly sliced); 2 tablespoons green onions (sliced); 3 tablespoons white miso paste; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated ginger; 1 teaspoon garlic (minced)

20 min 4 servings Easy

All Recipes

Enjoy a refreshing and umami-packed cold soba noodle salad with miso dressing, perfect for a light lunch or as a side dish.

Prep

15 min

Cook

5 min

Total

20 min

Servings

Difficulty

Easy

Cold soba noodle salad with miso dressing is a delightful dish that combines the earthy flavours of soba noodles with the rich, umami taste of miso. This dish is incredibly versatile and can be enjoyed as a light lunch or a refreshing side dish. Soba noodles, made from buckwheat, are naturally gluten-free and have a nutty flavour that pairs beautifully with the savoury miso dressing. The addition of fresh vegetables not only adds vibrant colours but also a satisfying crunch, making this salad a feast for both the eyes and the palate.

Instructions

Cook the soba noodles

Bring a large pot of water to a boil. Add the soba noodles and cook for 4-5 minutes until tender. Drain and rinse under cold water to stop the cooking process.

Pro tip: Rinsing the noodles in cold water helps remove excess starch and prevents clumping.

Prepare the vegetables

Julienne the cucumber and carrot, and thinly slice the red bell pepper. Set aside.

Pro tip: Use a mandoline for evenly cut vegetables.

Make the miso dressing

In a bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth.

Pro tip: Adjust the seasoning to taste, adding more soy sauce for saltiness or rice vinegar for tang.

Combine noodles and dressing

In a large bowl, toss the cooled soba noodles with the miso dressing until well coated.

Add the vegetables

Gently fold in the prepared vegetables and sliced green onions into the noodles.

Pro tip: Mix carefully to avoid breaking the noodles.

Serve and garnish

Transfer the salad to a serving platter. Garnish with sesame seeds or nori strips, if desired. Serve chilled.

Pro tip: For extra flavour, sprinkle with toasted sesame seeds.

💡

Tips & Tricks

Chill the noodles in ice water to stop them from cooking further.
Use fresh, crisp vegetables for a delightful crunch.
Adjust the miso dressing to taste, adding more soy sauce for saltiness or rice vinegar for tanginess.
Garnish with sesame seeds or nori strips for an authentic touch.

Frequently Asked Questions

How do you make a cold soba noodle salad?

Cook soba noodles, prepare vegetables, whisk miso dressing, and combine. Serve chilled.

What is in a miso dressing?

Miso dressing includes white miso paste, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.

Can I make soba noodle salad ahead of time?

Yes, prepare components separately and combine before serving to keep it fresh.

How long does soba noodle salad last?

Store in an airtight container in the fridge for up to two days.

What vegetables go well with soba noodle salad?

Cucumber, carrot, red bell pepper, and green onions add crunch and flavour.

Serving Suggestions

This cold soba noodle salad is perfect for making ahead. Simply prepare all components separately and combine them just before serving for maximum freshness. Serve this salad chilled, paired with grilled chicken or tofu for a complete meal. Store leftovers in an airtight container in the fridge for up to two days, ensuring the noodles and vegetables remain crisp.

Nutrition per serving

320

Calories

Protein

10g

Fat

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