Buckwheat Soba Noodle Salad with Ginger Miso Dressing
Topped with colorful ingredients like tomatoes, cucumber, and mandarin oranges, this delicious soba noodle salad only takes 15 minutes to make.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 people 1x
- Category: Noodles
- Cuisine: Japanese
Ingredients
Scale
- 5 ounces soba noodles
- 1 cup Kirby or English cucumber, sliced into thin strips
- 10 cherry tomatoes, whole or halved
- 1 orange, peeled and segmented into wedges
- 2 tablespoons cilantro, finely chopped
Tangy citrus dressing:
- 1 small shallot, finely chopped
- 1 thumb size ginger, peeled and grated
- 1 teaspoon soy sauce
- 3 tablespoons white wine vinegar
- 1 teaspoon white miso paste
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
Instructions
- Cook soba noodles according to instructions on the package. Cook a minute less than what the package says for al dente. Rinse under cold water, drain and set aside.
- Put all the ingredients for the dressing in a cup, close with a lid and shake vigorously until well blended. You may need to break up the miso paste and mix it in with a fork or spoon.
- Divide soba noodle evenly among two bowls and top with cucumber, tomatoes, orange and cilantro.
- Pour sauce over each bowl and mix with chopsticks. Serve immediately.
Notes
Leftovers:Â Keep the leftover soba noodle salad in an airtight storage container. Refrigerate for up to 2 days.
Nutrition
- Serving Size: 2
- Calories: 568
- Sugar: 13g
- Sodium: 1225mg
- Fat: 29g
- Saturated Fat: 4.2g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 73.1g
- Fiber: 3.3g
- Protein: 12.8g
- Cholesterol: 0mg
Keywords: recipe, salad, vegetarian, buckwheat noodles
