Description
Refreshing cold soba noodles tossed in a creamy white miso dressing, with crunchy veggies and edamame. Perfect for a light summer lunch.
Ingredients
Units
Scale
- 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