Soba Salad with Miso Dressing

Soba salad with miso dressing, shredded carrots, celery, radishes, sautéed mushrooms, edamame, good hot or cold

Want a quick supper in 15 minutes flat (or less)? Try soba salad. Buckwheat noodles are all kinds of good. easy cooking. Soba noodles, a Japanese staple, are so easy. They take about 3 to 4 minutes to cook, and thanks to the buckwheat in them they’re nutty tasting with a better texture than your normal pasta. 

Quick-cooking soba noodles make for an easy, tasty meal

In the summer, I’ll cook them and make this salad with all sorts of summery fresh veg – cucumbers, radishes, corn, scallions or spring onions, and add blanched edamame and sautéed mushrooms. I make a light miso dressing and add a little freshly grated ginger. In the winter, if you’re not vegan, you can add strips of beef, pork, or chicken. Dress it up with a fried egg or baked tofu. The options are endless. It’s a great base. And, since the noodles cooks so quickly (for me about 3 minutes), the bulk of the work is the chopping of the vegetables. 

Soba Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Tania Van Pelt


  • Sea salt
  • Freshly ground pepper
  • 2 teaspoons grapeseed oil
  • 8 ounces soba noodles
  • 2 carrot peeled and julienned
  • 2 stalks of celery with leaves diced on the bias
  • 5 breakfast radishes thinly sliced
  • 1 cup shiitake mushrooms diced
  • 1 cups frozen edamame
  • 2 to 3 tablespoons soy sauce or tamari
  • Juice of 2 limes
  • 3 tablespoons white or light miso
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • ½ cup scallion thinly cut on the bias
  • 1 tablespoon freshly grated ginger


  1. In a sauté pan heat the grapeseed oil over medium high heat, add the mushrooms, cook until golden, about 5 minutes.
  2. Meanwhile, bring a large pot of water to a boil and add a big pinch of sea salt. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds just to warm, then drain everything in a colander. Set aside.
  3. In a large salad bowl, whisk together the soy sauce, lime juice, miso, vinegar, and sesame oil. Add sautéed mushrooms, radishes, celery, noodles, carrot, edamame, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger and scallions.

Recipe Notes

Adapted from Mark Bittman