Soba Noodle Salad with Miso Vinaigrette
This light and refreshing Soba Noodle Salad with Miso Vinaigrette is a quick and easy recipe that can be made in just 20 minutes! Soba noodles are mixed with purple cabbage, carrots, cucumbers, parsley, and cilantro and then tossed with a sweet and tangy miso dressing.
This quick and easy recipe is the perfect addition to your summer picnic or get-together. It’s a crowd-pleasing salad loaded with nutty chewy soba noodles, crunchy vegetables, herbs, and a super simple easy to make miso vinaigrette.
It also makes a great lunch. Want to add protein? Serve it with grilled chicken for a heartier meal.
Looking for more easy recipes? Try this BBQ Chicken with Mango Avocado Salsa with this Mexican Street Corn Salad on the side. Or, try these Vegetarian Peanut Noodles for another easy lunch option.
Ingredients
Key Ingredient Notes
Soba Noodles – Made from buckwheat, these chewy quick-cooking noodles have a nice nutty flavor.
White Miso – This fermented soybean paste adds a unique umami (savory) flavor to the vinaigrette.
Brown Sugar – Adds sweetness to balance out the saltiness of the miso.
Extra Virgin Olive Oil – The base oil in the vinaigrette. You could also use regular olive oil, peanut oil, or canola oil.
Rice Vinegar – Adds flavor sharpness to balance out the olive oil.
Toasted Sesame Oil – Adds a nuttiness to the dressing resulting in a more complex flavor.
Dijon Mustard – Helps to create an emulsion between the olive oil and rice vinegar while also adding its own punchy flavor.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Bring a large pot of water to a rolling boil. Add the soba noodles and cook them according to the package directions. Drain and rinse the noodles under cold water until fully cooled.
Set aside.
Note: Be careful not to overcook the noodles as they can become gummy.
Step 2:
Meanwhile, whisk together the olive oil, rice vinegar, miso paste, brown sugar, toasted sesame oil, and Dijon mustard until well combined.
Set aside.
Step 3:
Add the prepared veggies to a large bowl with the drained cooled soba noodles.
Step 4:
Add the miso vinaigrette and gently toss everything to combine.
Serve immediately or chill in the fridge for several hours before serving.
Tips & Tricks
- Be sure to grab toasted sesame oil. Toasting the sesame seeds is what gives this oil its flavor and makes a big difference in the end taste.
- I highly recommend shredding the carrots yourself. The pre-shredded carrots sold in bags tend to be dried out and won’t taste nearly as good. The same goes for the cabbage.
- For a pretty finish, top the salad with more parsley and cilantro or sliced green onions before serving.
Substitutions & Variations
Feel free to swap out the veggies with whatever you have on hand. Broccoli, red bell pepper, and water chestnuts would all taste amazing!
Storage
Keep the soba noodle salad in an airtight container in the fridge.
It should keep for 3 to 4 days.
Frequently Asked Questions
The noodles were likely overcooked. It is important to follow the package instructions and boil the noodles only for the time specified in the directions, typically about 4 minutes. Then, you want to drain them and fully cool them under cold running water to stop the cooking process and remove any starch that is on the outside of the noodles.
You can, but you don’t have to.
Absolutely! If you don’t enjoy the taste of cilantro, you can either leave it out or replace it with more parsley.
White miso is the most common version found in stores and has a milder flavor than other versions. I recommend sticking with white miso for this recipe.
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Soba Noodle Salad with Miso Vinaigrette
Equipment
Ingredients
Soba Noodle Salad
- 8 ounces soba noodles
- 1 1/2 cups purple cabbage thinly sliced
- 1 1/2 cups English cucumber quartered and sliced
- 1 1/2 cups carrots freshly shredded
- 1/4 cup parsley roughly chopped
- 1/4 cup cilantro roughly chopped
Miso Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/3 cup rice vinegar
- 2 tablespoons white miso
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon Dijon mustard
Instructions
- Bring a large pot of water to a rolling boil. Boil the soba noodles according to the package directions. Drain and rinse with cold water until the noodles are completely cooled. Set aside.
- Meanwhile, whisk together the olive oil, rice vinegar, miso paste, brown sugar, sesame oil, and mustard until they are well combined. Set aside.
- Add the cooled soba noodles, purple cabbage, carrots, cucumbers, parsley, and cilantro in a large bowl. Pour in the miso vinaigrette and gently toss with tongs until everything is combined.
- Serve immediately or chill in the fridge for several hours before serving.
Notes
- I highly recommend shredding the carrots yourself. The pre-shredded ones in a bag tend to be dried out and won’t taste nearly as good as freshly grated carrots.
- Keep the soba noodle salad in an airtight container in the fridge. It should keep for 3 to 4 days.
