Print

Fresh Cold Soba Noodle Salad Recipe Easy Zesty Sesame Ginger Miso Dressing

fresh cold soba noodle salad - featured image
Print Recipe

A light and refreshing cold soba noodle salad with a zesty sesame ginger miso dressing, perfect for warm weather and quick meals.

Ingredients

Scale
  • 8 ounces dried soba noodles (100% buckwheat or blend)
  • 1 medium cucumber, julienned or thinly sliced
  • 1 large carrot, peeled and shredded or julienned
  • 2–3 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Small handful cilantro, chopped (optional)
  • 3 tablespoons white miso paste
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce or tamari (gluten-free option)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame seeds
  • 1 small garlic clove, minced (optional)
  • Water to thin dressing as needed

Instructions

  1. Bring 6 quarts of water to a boil in a large pot. Add 8 ounces of soba noodles and cook according to package instructions, usually 4-5 minutes, stirring occasionally.
  2. Drain noodles immediately in a colander and rinse thoroughly under cold running water to stop cooking and cool the noodles. Toss gently to remove excess water.
  3. While noodles cook, julienne 1 medium cucumber and shred 1 large carrot. Thinly slice 2-3 scallions and chop a small handful of cilantro if using. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside.
  4. In a medium bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon low sodium soy sauce, 1 tablespoon grated fresh ginger, 1 tablespoon honey or maple syrup, 1 teaspoon toasted sesame seeds, and minced garlic if using. Add water a teaspoon at a time to thin until smooth and pourable.
  5. In a large mixing bowl, combine cooled soba noodles, prepared veggies, and chopped cilantro. Pour the dressing over the top and toss gently but thoroughly until everything is evenly coated.
  6. Refrigerate the salad for at least 15 minutes before serving to let flavors meld and keep it cool.

Notes

Toss noodles with a splash of sesame oil before adding dressing to prevent clumping. Use freshly grated ginger for best flavor. Toast sesame seeds carefully over medium heat to avoid burning. Salad is best served chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of rice vinegar or sesame oil before serving leftovers to freshen.

Nutrition

Keywords: soba noodle salad, cold noodle salad, sesame ginger dressing, miso dressing, easy salad recipe, healthy lunch, gluten-free option, vegetarian, vegan option

Find it online: https://zoeplate.com/fresh-cold-soba-noodle-salad-recipe-easy-zesty-sesame-ginger-miso-dressing/