Japanese Soba Noodle Salad
Chilled soba noodles tossed with crisp vegetables and a savory dashi-based dressing. A light, refreshing Japanese summer dish that's naturally vegetarian and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 11g
Ingredients
- 200 g soba noodles
- 1 whole cucumber
- ½ whole carrot
- ½ whole red bell pepper
- 2 stalks green onion
- 1 sheet nori seaweed
- 120 ml dashi stock (or vegetable broth)
- 2 tbsp soy sauce
- 1 tbsp mirin
- ½ tbsp rice vinegar
- ½ tsp wasabi
Instructions
- 1
Julienne the cucumber, carrot, and red bell pepper into thin matchsticks. Slice green onion diagonally. Toast and crumble the nori seaweed.
- 2
In a small bowl, whisk together dashi, soy sauce, mirin, rice vinegar, and wasabi until well combined. Refrigerate the dressing.
- 3
Bring a large pot of water to a boil. Add soba noodles and cook according to package directions, usually 4–5 minutes.
- 4
Drain noodles in a colander and rinse under cold running water until completely cooled. Shake well to remove excess water.
- 5
Divide cooled soba noodles between two bowls. Arrange cucumber, carrot, bell pepper, and green onion on top.
- 6
Pour half the dressing into each bowl and toss gently to combine. Top with crumbled nori and serve immediately.
Tools you’ll need
- large pot
- colander
- small bowl
- whisk
- sharp knife
- cutting board
- two serving bowls
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