Equipment
Ingredients
Main Components
- 100 g soba noodles
- 75 g carrot, peeled and finely chopped
- 333 g edamame, shelled
- 285 g spinach, washed and trimmed
- 24 g scallion, chopped
- 15 g ginger, freshly grated
Dressing and Seasoning
- 35 ml soy sauce
- 1 ml lime juice
- 33 g white or light miso
- 15 ml mirin
- 1 g salt, to taste
- 1 g black pepper, freshly ground, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 263 kcal
- Protein
- 19 g
- Carbohydrates
- 36 g
- Fat
- 7 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1175 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 1109 mg
- Calcium
- 262 mg
- Iron
- 6.2 mg
- Magnesium
- 147 mg
- Phosphorus
- 295 mg
- Zinc
- 2.0 mg
- Vitamin A
- 502 mcg
- Vitamin C
- 47 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 362 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.36 mg
- Niacin
- 3.4 mg
- Folate
- 302 mcg
- Water
- 158 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat (100°C/212°F).
Add the soba noodles and chopped carrots to the boiling water and cook for 2 to 4 minutes until the noodles are tender.
Add the shelled edamame to the pot during the last 30 seconds of cooking to heat through.
Drain the noodles and vegetables into a colander and set aside.
In a large salad bowl, combine the soy sauce, lime juice, miso, and mirin. Whisk until the miso is fully dissolved and the dressing is smooth.
Add the drained noodles, carrots, edamame, and fresh spinach to the bowl. Toss thoroughly to combine all ingredients with the dressing.
Season with salt and black pepper to taste. Top with chopped scallions and freshly grated ginger before serving.
Chef's Notes
- For the best texture, do not overcook the soba noodles. They should retain a slight al dente bite, especially since they will continue to cook slightly when tossed with the warm ingredients.
- Rinse the cooked soba noodles under cold running water to stop the cooking process and remove excess starch. This also helps prevent them from clumping together.
- Ensure the miso is fully dissolved in the dressing before adding the noodles and vegetables. A small whisk or even a fork can help break down any clumps.
- Taste and adjust the seasoning of the dressing before tossing everything together. The saltiness of the soy sauce and miso can vary, so a final seasoning check is crucial.
- For added texture and flavor, consider adding toasted sesame seeds, thinly sliced cucumber, or a protein like grilled chicken or tofu.
Storage
Refrigerator: 48 hours — Store in an airtight container; noodles may absorb dressing over time.
Reheating: Serve cold or at room temperature.
Troubleshooting
Noodles are gummy or sticking together
Cause: Excess starch on the noodle surface or overcooking
Fix: Rinse the drained noodles under cold running water to remove excess starch before adding to the dressing
Prevention: Do not exceed the 4-minute cooking time
Cultural Context
Soba noodles, made from buckwheat, are a staple in Japanese cuisine, often enjoyed in both hot and cold dishes. Cold soba salads like this one are particularly popular during the warmer months, offering a light yet satisfying meal that highlights the noodles' distinct nutty flavor.
