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Buckwheat Soba Noodle Salad with Ginger Miso Dressing

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x
  • Category: Noodles
  • Cuisine: Japanese


Topped with colorful ingredients like tomatoes, cucumber, and mandarin oranges, this delicious soba noodle salad only takes 15 minutes to make.


  • 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


  1. 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.
  2. 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.
  3. Divide soba noodle evenly among two bowls and top with cucumber, tomatoes, orange and cilantro.
  4. Pour sauce over each bowl and mix with chopsticks. Serve immediately.


Leftovers: Keep the leftover soba noodle salad in an airtight storage container. Refrigerate for up to 2 days.



  • 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
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