Quick Japanese-Inspired Miso Soba Salad

Name: Quick Japanese-Inspired Miso Soba Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 100 g dried soba noodles; 60 g cucumber, julienned; 50 g carrot, shredded; 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp honey; 1 tsp grated fresh ginger; 20 g pickled ginger, thinly sliced; 1 tbsp toasted sesame seeds; 2 scallions, thinly sliced; 1 small sheet nori, cut into thin strips

A vibrant no-cook soba salad tossed in tangy miso dressing with crunchy veggies and umami-rich pickled ginger for a refreshing, pantry-driven meal.

Prep10 minCook0 minTotal10 minServes2Difficultyeasy

Method

How to make it

01
Cook soba noodles according to package instructions until just tender, about 4 minutes, then drain and rinse under cold water to cool; drain well.
02
In a bowl, whisk together miso paste, rice vinegar, soy sauce, sesame oil, honey, and grated fresh ginger until smooth and combined.
03
Toss the cooled soba noodles with julienned cucumber, shredded carrot, and sliced pickled ginger in a large mixing bowl.
04
Pour the miso dressing over the noodle-vegetable mixture and toss gently until evenly coated.
05
Divide the salad between two bowls and garnish with toasted sesame seeds, sliced scallions, and nori strips before serving.

From the editor

Cooking tips

Use cold water rinsing to stop the cooking of soba noodles and keep them firm for salad texture.
If you prefer vegan, substitute honey with maple syrup or agave for a similar sweet balance.
To store leftovers, keep the salad and dressing separate to prevent sogginess; combine just before serving.
To boost protein, add a handful of shelled edamame or cubed tofu tossed in with the salad.

Published May 17, 2026