Broccoli Soba Salad 

Published June 24, 2025

Broccoli Soba Salad 
Nico Schinco for The New York Times
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(73)
Comments
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Inspired by the flavors of crave-worthy yamitsuki, a Japanese cabbage dish named for its addictive qualities, this broccoli soba salad is an assured crowd pleaser. A brief marination in salt tenderizes the broccoli, making it more receptive to a humble yet powerful trio of seasonings: salt, garlic and sesame oil. The unlikely addition of vegetable stock paste or bouillon powder bolsters the emphatic umami of this dish; if you have MSG in your pantry, you could add a few pinches of that instead. Using both the flower and stalk of the broccoli adds both texture and crunch to the foundation of nutty soba noodles. This is the perfect prep-ahead dish, as it benefits from chilling to allow the flavors to meld and the soba to become firmer and less fragile.

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Ingredients

Yield:4 to 6 servings
  • 1pound broccoli
  • Salt and pepper
  • 7ounces soba noodles
  • 2tablespoons toasted sesame seeds, plus more for serving
  • 2tablespoons roasted sesame oil
  • 2garlic cloves, finely grated
  • 1teaspoon vegetable stock paste or bouillon powder (optional)
  • 2scallions, thinly sliced
  • Extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

213 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 8 grams protein; 291 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

    Trim the broccoli and remove the woody exterior from the stalk. Roughly chop the florets and stalk into small, bite-size pieces.

  2. Step 2

    Place the broccoli into a large bowl and scatter over 1 teaspoon salt. Massage the salt into the broccoli, breaking up the chunks as you squeeze. Leave to soften for 10 minutes.

  3. Step 3

    Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook according to package instructions until just tender, stirring the noodles every couple of minutes to prevent sticking. Drain, and rinse with cold water until completely cool.

  4. Step 4

    To the broccoli, add the sesame seeds, sesame oil, garlic and vegetable stock paste (if using), and toss very well to combine.

  5. Step 5

    Add the soba and the scallions to the broccoli, drizzle with olive oil and toss well. Taste and season with salt and pepper, if needed.

  6. Step 6

    Place the bowl in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold from the fridge, topped with more sesame seeds. This salad keeps in the fridge, in an airtight container, for up to 5 days.

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Ratings

4 out of 5
73 user ratings
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Comments

Included optional bullion. When combined with broccoli prep technique, result was pretty salty. Raw garlic may be too overpowering for some. Could benefit from some acid or heat to balance flavors.

Made this and was surprised at how tasty it is. Didn’t have anything resembling vegetable stock paste or bouillon powder in the house. Not sure I know what’s meant. Is Better Than Bouillon the type of paste that’s called for or is there an Asian product?

I found bugs in my soba noodles, so I had to use udon instead. I don't think that's the cause of my finding this salad dry and bland, with very little taste of anything. I tried adding some extra sesame oil and some soy sauce, but that had little effect. Basically, it tastes like eating raw broccoli with some pasta mixed in. A fail for me.

I roasted the broccoli at 400F for 20 minutes with salt, pepper, and oil. Then sprinkled garlic powder and continued to roast for 8 more minutes. Added a little miso. Very tasty. Next time I will double or triple this recipe, as it didn’t make enough for two people.

I made this but substituted Doejang for the bouillon because that’s what I had on hand and it was so good! I’m going to try it with gochujang next for a spicy kick!

I made this and would make the following changes: blanch the florets and cook the broccoli stems (to make them less “raw”—my preference), cook the garlic to reduce the bite of raw garlic. I used buckwheat noodles instead, and drizzled chili oil to give them a kick.

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