45 minutes ·
Soba Noodle Salad
This refreshing soba noodle salad combines tender soba noodles and optional shelled edamame with crisp shredded carrots and scallions. A simple dressing of low‑sodium soy sauce, miso sesame oil with a touch of crushed red pepper ties everything together. Chill briefly so the flavors meld; serve cold as a light lunch, side or quick weeknight dinner.
By Mitchell Kimbrough·May 22, 2026
Total Time
45 minutes
Serves
8
Difficulty
Easy
Ingredients
- Salad
- ·8 oz soba noodles
- ·1 cup frozen shelled edamame (optional) — thawed
- ·1 1/2 cups shredded carrots
- ·1 1/2 cups thinly sliced scallion
- ·1/2 cup chopped fresh mint
- Dressing
- ·1 large orange
- ·2 Tbsp white miso
- ·2 Tbsp low‑sodium soy sauce
- ·3 Tbsp sesame oil
- ·1/4 tsp crushed red pepper flakes
- ·1/4 tsp salt
Preparation
Instructions
- Step 1
Bring a large pot of water to a boil. Add soba noodles and the shelled edamame and cook about 6 minutes or until noodles are tender.
- Step 2
Drain noodles and edamame in a colander; rinse well under cold water to stop cooking. Drain thoroughly and set aside.
- Step 3
In a large bowl, whisk together soy sauce, miso, sesame oil, crushed red pepper flakes and salt until well combined.
- Step 4