A little Asian inspired, easy and refreshing. The soba noodles are a source of carbs that literally cook in less than 7 minutes ( “cellophane” noodles work great as well and are a bit lighter); the edamame is your protein. And plenty of veggies of course (I used carrots and cucumbers here, but you can be creative!). Make a big batch and you’ll have a great pack and go lunch for a few days. Also great as a light dinner or even a healthy snack.
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Cold Soba Noodles with White Miso Dressing
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Refreshing cold soba noodles tossed in a creamy white miso dressing, with crunchy veggies and edamame. Perfect for a light summer lunch.
Ingredients
- 6 oz (170 g) buckwheat Soba noodles
- 1 1/2 cups (355 ml) shredded carrots
- 1 cups (237 ml) frozen shelled edamame, thawed
- 2 Persian cucumbers, sliced
- 1 cups (237 ml) chopped cilantro
- 1/4 cups (60 ml) sesame seeds
- 2 tbsp black sesame seeds
- White Miso Dressing (makes 2 cups)
- 2/3 cups (150 ml) white miso paste
- Juice of 2 medium size lemons
- 4 tbsp rice vinegar
- 4 tbsp extra virgin olive oil
- 4 tbsp orange juice
- 2 tbsp fresh grated ginger
- 2 tbsp maple syrup
Instructions
- Cook soba noodles according to package directions, ensuring they are not overcooked.
- Drain noodles well and transfer to a large bowl.
- Add shredded carrots, edamame, cucumber, cilantro, and sesame seeds to the bowl.
- Combine all dressing ingredients in a blender and blend until smooth.
- Pour desired amount of dressing over the noodles.
Notes
- For best results, use high-quality white miso paste for a richer, more flavorful dressing.
- To prevent the noodles from becoming gummy, rinse them under cold water after cooking and before adding the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Does the white miso dressing need to be made fresh or can it be prepared ahead?
The dressing can be whisked together up to two days ahead and kept in a jar in the refrigerator. Give it a good stir before tossing with the noodles.
How do I keep the soba noodles from clumping after cooking?
Rinse the cooked noodles thoroughly under cold running water immediately after draining, then toss with a small amount of sesame oil if you are not dressing them right away.
Can I add protein to make this a more filling meal?
Sliced poached chicken, soft-boiled eggs, or chilled edamame are all easy additions that complement the miso dressing without overpowering it.
