Soba Salad

By Mark Bittman

Soba Salad
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
4(2,439)
Comments
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For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what’s on hand — and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they’re made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Featured in: One Man’s Salad Is Another’s Noodles

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Ingredients

Yield:4 servings
  • Salt
  • freshly ground pepper
  • 3 to 4ounces soba noodles
  • 1carrot, peeled and finely chopped
  • 2cups edamame (frozen are fine)
  • 2 to 3tablespoons soy sauce
  • Juice of one lime
  • 2tablespoons white or light miso
  • 1tablespoon mirin or 1 teaspoon sugar, or to taste
  • 110-ounce package fresh spinach, washed and trimmed
  • ¼cup chopped scallion
  • 1tablespoon freshly grated ginger
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

207 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 15 grams protein; 1134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.

  2. Step 2

    In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

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Ratings

4 out of 5
2,439 user ratings
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Comments

Bill

Real Soba noodles really need to be rinsed in cold water after cooking. I recommend cooking the carrots and edamame first, removing them to a bowl and then cooking the noodles separately. When done, drain, rinse and combine with the other ingredients. Otherwise, you'll likely end up with a starchy mass.

Bob

Brought this to a Labor Day picnic and it was very popular. Nary a bean was left in the dish. Instead of the Miso, I added ~1T water to a dehydrated Miso soup. Much cheaper and I didn't have a lot of Miso left to work with.

Leigh

Really fresh flavors. I followed others suggestions and boiled the noodles separately and ran them under cold water. Also added chopped red bell pepper for crunch, taste and color. I wish I had blanched the spinach instead of adding it raw to the noodle dish. Also added a bit of sriracha for some heat and additional flavors.

Serena

this makes for soggy leftovers

Sarah

Really wanted to love this, but it just didn’t work for me. The scallions tasted almost sulphuric and the soy was the dominant flavour.

citymombt

too many edmame...blanche spinach first go lilghter on mirin - soy.... beware too sweet.

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