Japanese Cold Soba Noodle Salad – Vegan Buckwheat Bowl

Name: Japanese Cold Soba Noodle Salad – Vegan Buckwheat Bowl
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: Japanese
Ingredients: 180 g dried buckwheat soba noodles; 1 cup shelled edamame, cooked; 1 cucumber, julienned; 3 scallions, thinly sliced; 2 tablespoons tamari or soy sauce; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon freshly grated ginger; 1 tablespoon toasted sesame seeds; 1 teaspoon maple syrup

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

Written by

Ecem Akkaba · Dietitian

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

Updated: July 26, 2026

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
Bring a large pot of water to a boil and cook the soba noodles for 5-6 minutes.
2
Drain the noodles and rinse under cold running water until fully chilled.
3
Whisk together tamari, rice vinegar, sesame oil, ginger and maple syrup.
4
Place the cooled noodles in a large bowl and add the edamame and cucumber.
5
Pour the dressing over the noodles and toss gently to coat everything evenly.
6
Add the sliced scallions and half of the toasted sesame seeds, then mix.
7
Divide into two bowls and top with the remaining sesame seeds before serving.