Equipment
Ingredients
Salad Base
- 180 g dried soba noodles
- 100 g cucumber, julienned
- 30 g spring onion, thinly sliced
Sesame Soy Dressing
- 30 ml soy sauce
- 20 ml toasted sesame oil
- 15 ml rice vinegar
- 10 g sugar
- 5 g fresh ginger, peeled and finely grated
Garnish
- 10 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 462 kcal
- Protein
- 16 g
- Carbohydrates
- 79 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 1543 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 441 mg
- Calcium
- 105 mg
- Iron
- 3.8 mg
- Magnesium
- 125 mg
- Phosphorus
- 304 mg
- Zinc
- 2.2 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 41 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.18 mg
- Niacin
- 3.6 mg
- Folate
- 74 mcg
- Water
- 80 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with plenty of water and bring to a rapid boil at 100°C/212°F over high heat.
Add the dried soba noodles to the boiling water and cook according to package instructions, typically 4 to 5 minutes.
Drain the noodles immediately into a colander and rinse vigorously under very cold running water until the water runs clear and the noodles are completely cool.
Using a chef knife and cutting board, julienne the cucumber and thinly slice the spring onion.
In a mixing bowl, combine the soy sauce, toasted sesame oil, rice vinegar, sugar, and grated fresh ginger. Whisk until the sugar is fully dissolved.
Add the thoroughly drained, chilled soba noodles, julienned cucumber, and half of the sliced spring onion to the mixing bowl with the dressing.
Toss the mixture gently but thoroughly until the noodles and vegetables are evenly coated with the dressing.
Divide the salad between serving dishes and garnish with the remaining spring onion and toasted sesame seeds. Serve immediately.
Chef's Notes
- Washing soba is a non-negotiable step in Japanese culinary tradition. The friction of rubbing the noodles under cold water stops the cooking process instantly and creates the signature firm, bouncy texture.
- For a more substantial meal, top this salad with cubed silken tofu, edamame beans, shredded cooked chicken, or a softly boiled egg.
- If preparing ahead of time, keep the cooked, rinsed noodles and the dressing in separate containers. Toss them together right before serving so the noodles do not become soggy.
- Standard soba noodles are a blend of wheat and buckwheat flour. If you require a strictly gluten-free recipe, seek out 100 percent buckwheat soba (Juwari Soba) and ensure you substitute the soy sauce for tamari.
Storage
Refrigerator: 3 days — Store in an airtight container. Noodles may absorb dressing and soften over time; add a splash of water or extra sesame oil before serving if dry.
Troubleshooting
Noodles are gummy, clumpy, or sticky
Cause: Excess surface starch was not properly washed away after boiling
Fix: Place the noodles back in a colander and rinse them again with very cold water, draining thoroughly before re-dressing.
Prevention: Rinse the cooked noodles immediately and vigorously under cold running water while tossing them with your hands until cool.
Dressing tastes overly acidic or sharp
Cause: Brand of rice vinegar used is highly acidic, or sugar has not fully dissolved
Fix: Whisk in an extra pinch of sugar or a few drops of sesame oil to balance the harshness.
Prevention: Ensure sugar is completely dissolved before tasting; use unseasoned rice vinegar.
Cultural Context
Soba noodles have been an integral part of Japanese cuisine since the Edo period (1603-1867). Due to the high humidity of Japanese summers, chilled noodle dishes like this one became a beloved way to stay cool while consuming a nutritious, quick meal. The earthy, nutty flavor of the buckwheat pairs perfectly with the bold savoriness of soy and sesame.
