• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Asian Inspired Recipes

Cold Soba Noodles With Miso Dressing

Jul 17, 2024 -May contain affiliate links

1.9K shares
  • 48
Jump to Recipe·Print Recipe· 4.5 from 2 reviews
An overhead view of a square blue plate with cold soba noodles with miso dressing with chopsticks taking a bite out
An overhead view of a square blue plate with cold soba noodles with miso dressing
An overhead view of a square blue plate with cold soba noodles with miso dressing with chopsticks taking a bite out

If you want bursting with flavor, Soba Noodles With Miso Dressing is a satisfying and nutritionally balanced dish that satisfies. Especially on a warm day when you don't want to heat up the kitchen, this dish make the perfect lunch or light dinner served cold or at room temperature.

An overhead view of a square blue plate with cold soba noodles with miso dressing

This easy and refreshing cold soba noodles recipe with edamame for protein is perfectly balanced and tastes great too! Buckwheat soba noodles are a source of carbs that cook in less than 7 minutes. Cellophane noodles or rice noodles also work great and are a bit lighter.

Why Make Soba Noodles?

You'll love this fabulous Asian-inspired soba noodle salad with a tasty ginger miso salad dressing. We added carrots and cucumbers and shelled edamame for plant-based protein. Make a big batch and you'll have a great pack-and-go lunch for a few days. Our cold soba noodles are also great as a light dinner or even a healthy snack 🙂

The ingredients to make Soba noodles and ginger miso dressing; cilantro, carrots, maple syrup, rice vinegar, sesame oil, soba noodles, cucumbers, endamame, sesame seeds, miso paste, ginger, lemon, and orange

Ingredients for Cold Soba Noodles

  • Buckwheat Soba Noodles. Any type of soba noodles or pasta will work, but be sure to read the labels if you want them to be gluten-free. Even though soba noodles are made with buckwheat flour, which is gluten-free, most brands also contain wheat flour. Find them in the Asian section of your grocery store.
  • Shredded Carrots. For a shortcut, buy pre-shredded carrots in a bag. If you want to shred your own, a box grater or food processor are the perfect tools.
  • Frozen Shelled Edamame. A great source of plant-based protein.
  • Persian Cucumbers. These cucumbers have a thin skin, less water content, and a mild flavor. Persian cucumbers are small and mostly seedless.
  • Chopped Cilantro. If you don't cilantro you can use parsley or basil instead.
  • Sesame Seeds. Added crunch gives a great nutty flavor to this dish. Use white, black, or both types of sesame seeds.
  • Homemade Miso Dressing.

How to Make Soba Noodle Salad

First, you will cook the noodles and drain them in a colander. Next, you will toss them with chopped and diced vegetables. Mix your dressing in a blender and then toss the noodles and vegetables with the miso dressing. That's it! Your food is ready to eat or you can chill it for a bit to have cold noodles before serving.

An overhead view of the ingredients to make soba noodles in a glass bowl
Soba noodles with ginger dressing mixed in a glass bowl

Soba Noodles Vs. Udon Noodles

A funny thing happened when I went to re-test this recipe and take new pictures. I accidentally bought Udon noodles instead of Soba noodles. The good news is you can use these noodles interchangeably in most recipes.

Cook soba noodles according to the package directions. It usually takes 7-8 minutes to cook them. Set a timer and be sure not to overcook your soba or they will become very gummy and stick together. Drain the noodles and dump them in a bowl of cold water to stop the cooking process.

What Are Soba Noodles?

Soba noodles are made with buckwheat flour and are shaped similarly to spaghetti. Serve soba noodles hot or cold in a sauce, broth, stir fry, or salad. You might see them called buckwheat noodles.

Types of Soba Noodles

  • Nihachi Soba. This is the most common type found in American supermarkets and usually contains 20% wheat, 80% buckwheat.
  • Juwari Soba. A more rustic version of soba noodles made from 100% buckwheat.
  • Sarashina Soba. These are made from the internal endosperm of the buckwheat seed and look completely different than regular soba.
  • Inaka Soba. This whole-grain form of soba is made from unhulled buckwheat.
  • Cha Soba. For this noodle, buckwheat is blended with green matcha tea for a distinct color and flavor.

What Are Udon Noodles?

Udon noodles are thick, Japanese noodles made from wheat flour. Udon noodles recipes are similar to soba noodle recipes.

Ingredients for Homemade Miso Dressing

  • White or Red Miso Paste. You can find miso paste in the refrigerated section of Asian food stores or the Asian section of your supermarket, and of course online. White miso paste has a milder flavor than red miso.
  • Lemon Juice. Bottled lemon juice is no match for freshly squeezed lemon juice and you will only need one lemon.
  • Rice Vinegar. This vinegar adds a little sweet and sour flavor.
  • Toasted Sesame Oil. For a dash of intense flavor.
  • Orange Juice. For brightness and flavor.
  • Fresh Ginger. You will need a 3" piece of raw ginger and you can either grate it with a box grater, Microplane, or use a food processor.
  • Maple Syrup. For all-natural sweetness and flavor. You could use honey or agave as a substitute.

What is Miso?

Miso paste is made from fermented soybeans and rice or barley. It's salty and slightly tangy and adds great umami flavor to any Japanese-inspired dish. 

There are many varieties of miso. The most commonly found in stores in the US are white and red miso varieties. Their color and flavor depend on the ingredients used, and the length of fermentation time. White miso has a sweeter flavor, while darker red miso has a more intense and salty flavor.

How to Make Miso Dressing

To make your miso dressing you just need to put all the ingredients in a blender or food processor and blend them together.

Ginger dressing ingredients in a mixer
A white bowl with ginger dressing and a spoon

What to Serve With Sesame Soba Noodles

Your noodle bowl can be the main dish and works perfectly well on its own as a light lunch, dinner, or snack. If you want to add more to it, you could serve it with tofu, or pickled vegetables on the side. You can also serve cold soba noodles as a side dish alongside almost any meal.

An overhead view of a square blue plate with cold soba noodles with miso dressing with chopsticks taking a bite out

FAQ

Do I have to rinse my soba to remove starch?

Rinsing your soba noodles in cold water after cooking them has two functions. First, it does remove excess starch to help prevent the noodles from gumming up. Second, it stops the cooking process.

Where Did Udon Noodles Originate?

Japan.

How Are Udon Noodles Typically Served?

Udon noodles are most often seen in a hot broth-based soup. Udon noodles work well as part of a stir fry dish or recipe or simply with dipping sauce.

Are Soba Noodles Gluten Free?

Sometimes. The main ingredient of soba noodles is buckwheat. Buckwheat does not contain gluten. However, many brands of noodles also include wheat as an ingredient precisely because of the gluten content in wheat which strengthens noodles. So if you are gluten-free or have celiac disease, you definitely need to read all labels and make sure your Soba noodles are in fact gluten-free.

Variations We Enjoy

  • Dicing green onions, especially the greens, and adding them fresh to the top of your noodles is delightful.
  • Add or subtract veggies according to which types of vegetables you will enjoy raw in this dish. Sugar Snap Peas, diced red bell peppers, and grated radish would all be perfect.
  • Add chopped cilantro or avocado for garnish.
  • A drizzle of soy sauce, tamari, or coconut aminos is the perfect way to adjust for salt at the table.
  • If you prefer warm soba noodles, you can heat the dish in a skillet.
  • Blanche or sauté vegetables, garlic, and mushrooms and add them to the dish.
  • A small amount of sesame oil drizzled will add depth of flavor. Use only a little at a time since it has a strong flavor.

More Noodle Recipe Ideas

  • Thai Noodle Salad
  • High Protein Singapore Noodles
  • Black Bean Noodles with Butternut Squash Sauce
  • Sweet Potato Noodles Stir Fry with Peanut Sauce

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead view of a square blue plate with cold soba noodles with miso dressing with chopsticks taking a bite out

Soba Noodles With Miso Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

  • Author: Vicky and Ruth
  • Total Time: 20 mins
  • Yield: 6
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

A  fabulous Asian-inspired soba noodle salad with a tasty ginger miso salad dressing. We added carrots and cucumbers and shelled edamame for plant-based protein. Make a big batch and you'll have a great pack and go lunch for a few days. Also great as a light dinner or even a healthy snack 🙂


Ingredients

Units Scale
  • 6oz Soba noodles (you may also use Udon noodles)
  • 1 ½ cups shredded carrots
  • 1 cup frozen shelled edamame, thawed
  • 2 Persian cucumbers, sliced
  • 1 cup chopped cilantro
  • ¼ cup sesame seeds
  • 2 tablespoon black sesame seeds

Miso Dressing ( makes 1 ½ cups)

  • ⅔ cup white or red miso paste - See note 1
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup rice vinegar
  • 3 tablespoon toasted sesame oil
  • ¼ cup orange juice
  • 3 tablespoon fresh ginger, grated or chopped if you have a high-speed blender (about a 3" piece)
  • 3 tablespoon maple syrup

Instructions

  1. Cook soba noodles according to the instructions in the packaging (make sure not to overcook them or they will get very gummy and stick together). Rinse, drain well, rise and transfer to a large bowl
  2. Add shredded carrots, edamame, cucumber, cilantro, and sesame seeds
  3. To prepare the dressing, combine all the ingredients in a blender. Blend until smooth
  4. Pour the desired amount of dressing over the noodles,  we used all the dressing.

Notes

  1. White miso paste has a milder flavor than red miso
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Salad
  • Method: stovetop
  • Cuisine: Japanese

Nutrition

  • Serving Size:
  • Calories: 348
  • Sugar: 10.4 g
  • Sodium: 259.9 mg
  • Fat: 14.5 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 47.3 g
  • Fiber: 5.2 g
  • Protein: 12.3 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Asian Inspired Recipes

  • Close up view of a small bowl wirh pickled daikon and carrots
    Pickled Daikon Radish - Quick and Easy Recipe
  • An overhead view of two banh mi sandwiches with sriracha drizzled over the top
    Vegan Banh Mi Sandwich
  • Close up view of a bowl of Thai noodle Salad
    Thai Noodle Salad
  • Close up view of a plate with cabbage stir fry
    Cabbage Stir Fry

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. cindele

    May 12, 2014 at 6:22 pm

    Oh yes!! I love this recipe- have my best friend coming to visit -she's vegan, and my kitchen is under de-construction. This will be PERFECT!! Thank you so much for your inspiration- and I hope mine looks half as yummy as in your photo!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:21 pm

      Thank you!!! We're sure it will be equally delicious. Enjoy!!

      Reply
  2. anoushe

    May 13, 2014 at 5:46 am

    I love soba noodles! Can't wait to try it 🙂

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:21 pm

      Thanks!!! Hope you enjoy it 🙂

      Reply
  3. Gail Knafo

    May 13, 2014 at 10:32 am

    Hi ladies,

    I've been thinking you should compile all these recipes into a book! I print some of them and try some but often print them but never make the recipe. I think a book would sell and be a useful tool in the kitchen. Hope you girls are doing well. Love the work you are doing,very fun it seems.

    Be well,
    Gail

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:20 pm

      Thanks Gail!!! That's definitely a project that has been on our minds for a while... We'll keep you posted. Miss you!

      Reply
  4. Lee

    May 13, 2014 at 12:08 pm

    I was fortunate to be the tester for this one and I had it for lunch twice last week and it was soba delicious. Keep your tasty recipes coming. Please try to make them without sugar or processed ingredients as my wife, Vicky, has me on a double detox.

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:19 pm

      What? A double detox?? Wow, she's tough!! 😉

      Reply
  5. Sherri@The Well Floured Kitchen

    May 15, 2014 at 12:27 am

    This looks wonderful. My husband loves to bring salads to work and I'm always looking for new ideas. We often eat soba noodles, but I don't think we've every had them cold. And I love Miso, great idea - pinned!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:16 pm

      Thank you!! This salad definitely is great for lunch. Quick, easy, one bowl meal 🙂

      Reply
  6. Melissa {lilmisscakes}

    May 15, 2014 at 11:10 am

    I love soba noodles, thanks for a great recipe idea, I'm always looking for these sorts of dishes!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:13 pm

      Great!! Glad you liked it 🙂

      Reply
  7. stephanie

    May 17, 2014 at 11:00 pm

    soba noodles are my favorite! I usually make them in a soup or peanut type sauce, but next time I'm definitely
    trying this. also, my building switched to air conditioning on Monday, so I feel for you!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:11 pm

      They just switched here too!! Thank goodness! We love love to prepare all kinds of salads during the summer. And we love soba noodles too! One more to add to the list 😉

      Reply
  8. Chanie@BusyInBrooklyn

    May 17, 2014 at 11:52 pm

    The dressing in this looks incredible - with the miso and maple syrup - I must make this. Love everything about it, minus the cilantro. I just can't eat the stuff!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:10 pm

      Thank you!! You know cilantro is one of those herbs that people either love or hate. You can substitute parsley, and even mint would work great if you like.

      Reply
  9. Ronnie Fein

    May 18, 2014 at 8:52 pm

    To be honest, I don't love white miso, but I had to buy some for a recipe and have been wondering what to do with the rest. This dish looks perfect because it has so many other flavors.

    Reply
  10. Sam

    September 09, 2016 at 5:26 pm

    Very tasty recipe! Will def do again. I found the amount of dressing covered quite a lot more noodles than in the recipe. Probably about 500g of the dry noodles. Great work!

    Reply
    • Vicky & Ruth

      September 11, 2016 at 11:13 pm

      Thank you Sam. It is always good to have extra dressing to use in other salad 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

Seasonal

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+