Equipment
Ingredients
Salad Base
- 180 g dried soba noodles
- 100 g english cucumber, julienned
- 80 g carrot, julienned
- 100 g shelled edamame, thawed if frozen
- 30 g scallions, thinly sliced
Dressing
- 45 ml rice vinegar, unseasoned
- 45 ml soy sauce
- 15 ml toasted sesame oil
- 10 g granulated sugar
- 10 g fresh ginger, finely grated
Garnish
- 1 nori sheet, cut into thin strips
- 10 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 326 kcal
- Protein
- 15 g
- Carbohydrates
- 43 g
- Fat
- 14 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 1337 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 6 g
- Potassium
- 732 mg
- Calcium
- 192 mg
- Iron
- 3.8 mg
- Magnesium
- 91 mg
- Phosphorus
- 222 mg
- Zinc
- 1.4 mg
- Vitamin A
- 352 mcg
- Vitamin C
- 22 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.20 mg
- Niacin
- 2.1 mg
- Folate
- 114 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a medium pot of water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the soba noodles and cook according to package directions, typically 4 to 5 minutes.
Drain the noodles in a colander and immediately rinse them vigorously under cold running water until the water runs clear and the noodles are fully chilled.
While the noodles drain, combine the rice vinegar, soy sauce, toasted sesame oil, sugar, and grated ginger in a small mixing bowl. Whisk until the sugar is completely dissolved.
In a large mixing bowl, combine the chilled soba noodles, julienned cucumber, julienned carrot, edamame, and sliced scallions. Pour the dressing over the top and toss gently with tongs until all ingredients are evenly coated.
Transfer the salad to serving bowls. Sprinkle evenly with toasted sesame seeds and top generously with thin strips of nori just before serving to maintain the seaweed's crispness.
Chef's Notes
- To cut nori easily without crumbling, use kitchen shears rather than a chef's knife.
- For the best flavor integration, allow the dressed salad to sit for 5 minutes before eating to let the noodles absorb the dressing, but do not add the nori until the absolute last moment.
- Customize this base recipe by adding crispy cubed tofu, sautéed shiitake mushrooms, or thinly sliced bell peppers.
- When preparing the vegetables, uniform julienne cuts ensure an even distribution of crunch and flavor in every bite alongside the noodles.
Storage
Refrigerator: 3 days — Store dressing separately if possible to keep vegetables and noodles at peak texture.
Troubleshooting
Noodles are gummy, clumping, or sticky
Cause: Noodles were overcooked or not rinsed sufficiently after boiling to remove surface starches
Fix: Rinse the clumped noodles under cold water again and toss with a few drops of sesame oil to help separate them
Prevention: Vigorously rub the noodles together with your hands while rinsing under cold running water immediately after boiling
Vegetables have become limp and soggy
Cause: Salad was dressed too far in advance
Fix: Cannot be fixed, but adding fresh chopped scallions or extra sesame seeds can introduce new texture
Prevention: Keep the dressing separate until just before serving
Cultural Context
Soba, thin Japanese noodles made from buckwheat flour, are deeply embedded in Japanese culinary traditions and are enjoyed both hot in broths and cold with dipping sauces (zaru soba). Cold noodle salads highlight the nutty, earthy flavor of the buckwheat and serve as a popular, cooling dish during hot, humid Japanese summers.
