Equipment
Ingredients
Salad Base
- 200 g soba noodles, dry
- 100 g edamame, shelled and thawed
- 100 g english cucumber, julienned
- 100 g carrot, peeled and julienned
- 20 g scallions, thinly sliced
Sesame Ponzu Dressing
- 45 ml soy sauce
- 30 ml rice vinegar, unseasoned
- 15 ml lemon juice, freshly squeezed
- 15 ml toasted sesame oil
- 10 ml maple syrup
- 5 g ginger, peeled and finely grated
Garnish
- 2 g nori, finely shredded
- 10 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 316 kcal
- Protein
- 15 g
- Carbohydrates
- 42 g
- Fat
- 13 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 1342 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 656 mg
- Calcium
- 129 mg
- Iron
- 3.1 mg
- Magnesium
- 92 mg
- Phosphorus
- 213 mg
- Zinc
- 1.6 mg
- Vitamin A
- 450 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.25 mg
- Niacin
- 1.8 mg
- Folate
- 183 mcg
- Water
- 165 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, carefully julienne the cucumber and carrot into matchsticks, and thinly slice the scallions. Set aside.
In a mixing bowl, combine the soy sauce, rice vinegar, lemon juice, toasted sesame oil, maple syrup, and grated ginger. Whisk vigorously until the syrup is completely dissolved and the dressing is uniform.
Fill a large pot with plenty of water and bring to a rolling boil at 100°C/212°F. Submerge the dry soba noodles and cook according to the package instructions, generally 4 to 5 minutes, stirring occasionally to prevent sticking.
Immediately transfer the cooked noodles to a colander and drain. Rinse them rigorously under cold running water, tossing and rubbing them gently with your hands to remove the surface starch and halt the cooking process.
Shake the colander well to remove as much residual water as possible. Add the chilled noodles, julienned cucumber, carrots, and edamame to the mixing bowl containing the dressing. Toss everything together until the noodles and vegetables are thoroughly coated.
Divide the salad evenly between serving dishes. Generously top each portion with the sliced scallions, toasted sesame seeds, and the shredded nori just before serving.
Chef's Notes
- Using 100 percent buckwheat soba noodles will make this dish entirely gluten-free and provide a deeper, earthier flavor profile, though they require more careful handling as they are prone to breaking.
- Always dress the salad just before serving to prevent the cucumber and carrots from weeping their water and diluting the vibrant dressing.
- For the nori garnish, use clean kitchen shears to cut the seaweed sheet into very fine, matchstick-thin strips if you do not have pre-shredded kizami nori on hand.
- Adding a pinch of togarashi or a drop of chili oil to the dressing is an excellent way to introduce a subtle background heat.
Storage
Refrigerator: 2 days — Store the dressing separately from the vegetables and noodles to maintain maximum crispness.
Troubleshooting
Noodles are gummy, clumpy, or sticky
Cause: The surface starch was not fully removed after boiling
Fix: Rinse the noodles again under cold water to separate them before tossing with the dressing
Prevention: Rinse the noodles vigorously under very cold running water while rubbing them together with your hands until the water runs completely clear
Salad tastes watery or bland
Cause: Excess water from the rinsed noodles diluted the dressing
Fix: Add a small splash of soy sauce and rice vinegar to punch the flavor back up
Prevention: Drain the noodles completely, shaking the colander forcefully several times to remove hidden moisture
Cultural Context
Soba, meaning buckwheat in Japanese, has been a staple in Japan since the Edo period, often enjoyed chilled during hot summer months to provide relief from the humidity. The addition of ponzu-style citrus elements in the dressing brightens the earthy, nutty flavor of the noodles, while the crisp vegetables reflect the Japanese culinary emphasis on seasonal, fresh, and texturally balanced ingredients.
