Japanese Cold Soba Noodle Salad – Vegan Buckwheat Bowl

Chilled buckwheat soba noodles tossed with crisp cucumber, edamame and scallions in a light soy-ginger dressing. A refreshing, plant-based bowl finished with toasted sesame for a nutty, savory bite.

Total
23 min
Servings
2 servings
Difficulty
Easy
Calories · per serving
390 kcal
Ecem Akkaba

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated:

Japanese Cold Soba Noodle Salad – Vegan Buckwheat Bowl

In short

Japanese Cold Soba Noodle Salad – Vegan Buckwheat Bowl contains 390 calories per serving: 16 g protein, 62 g carbohydrate and 9 g fat. It takes 23 minutes in total and makes 2 servings.

About this recipe

This cold soba salad is a light yet satisfying vegan bowl, perfect for warm days when you crave something fresh and quick. The edamame and buckwheat noodles add plant protein and fiber, while the soy-ginger dressing keeps every bite bright and savory.

Method

  1. 1

    Bring a large pot of water to a boil and cook the soba noodles for 5-6 minutes.

  2. 2

    Drain the noodles and rinse under cold running water until fully chilled.

  3. 3

    Whisk together tamari, rice vinegar, sesame oil, ginger and maple syrup.

  4. 4

    Place the cooled noodles in a large bowl and add the edamame and cucumber.

  5. 5

    Pour the dressing over the noodles and toss gently to coat everything evenly.

  6. 6

    Add the sliced scallions and half of the toasted sesame seeds, then mix.

  7. 7

    Divide into two bowls and top with the remaining sesame seeds before serving.

Tips

  • Rinsing the noodles in cold water stops the cooking and removes excess starch.
  • Use certified 100% buckwheat soba to keep the dish gluten-free and fully vegan.
  • Make the dressing ahead and chill the salad for an even more refreshing lunch.

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