This cold soba noodle salad with a sesame-miso dressing is quick, versatile and satisfying. It’s perfect served chilled, at room temperature or warm as a light main or a side dish.
Bonus: Ready in under 15 minutes. The base recipe uses just a few ingredients but adapts easily — add tofu, edamame, stir-fried vegetables or fresh produce for a heartier bowl.
Soba noodles are thin Japanese noodles made primarily from buckwheat flour, sometimes blended with wheat. They have a mild nutty flavor and a tender texture when cooked. Soba cooks quickly and is excellent in chilled salads, warm bowls or soups.
This sesame-soba salad makes a light, flavorful meal or side dish and can be tailored to your preferences.
Why You’ll Love this Cold Soba Noodle Salad
- Ready in under 15 minutes using simple pantry staples.
- Vegetarian and vegan; nut-free and can be made gluten-free.
- Bold, balanced flavor from sesame oil, miso and garlic.
- Enjoy it hot or as a refreshing cold noodle salad.
- Soba stores well, making it great for meal prep.
- A crowd-pleaser at picnics, BBQs and summer gatherings.
- Easy homemade alternative to deli-style sesame noodle salads.
- Add tofu, vegetables or edamame to boost protein and texture.
Ingredients
Below is an overview of the main ingredients and simple swaps. See the recipe card for exact quantities and full instructions.
- Soba Noodles: Buckwheat soba varies by brand, so try a few to find your favorite. Available at Asian markets, many grocery stores and online.
- Sesame Oil: Toasted sesame oil gives the signature nutty aroma and flavor—use it in the dressing.
- Tamari or Soy Sauce: Use tamari for gluten-free; regular or low-sodium soy sauce works otherwise. Coconut aminos can replace soy for a soy-free option.
- Maple Syrup: Adds a touch of sweetness to balance the savory elements. Agave is a good substitute.
- Miso Paste: Light (white or yellow) miso blends smoothly into the dressing; darker miso will add a deeper flavor.
- Rice Vinegar: Adds brightness; seasoned or plain rice vinegar both work.
- Garlic: Fresh grated or minced garlic is best.
- Green Onions: Also called scallions; slice thinly on the diagonal for texture and garnish.
- Toppings: Toasted sesame seeds and thinly sliced nori are optional but recommended.
Refer to the recipe card below for exact measurements and the full ingredient list.
Variations
Customize this dish in many ways — keep it simple as a cold salad or turn it into a stir-fry with added protein and vegetables.
- Cold salad with fresh veggies: Add grated carrot, shredded cabbage and thin bell pepper slices for crunch and color.
- Soba noodle stir-fry: Stir-fry vegetables first, then toss the noodles and sauce in at the end to heat through.
- Spicy version: Stir in red chili flakes, chili garlic paste or sriracha for heat.
- Creamy sesame: Add 1–2 tbsp tahini or peanut butter to the sauce for a richer texture.
- Add protein: Mix in edamame, baked or pan-fried tofu, or another preferred protein.
- Alternative sauces: Swap the sesame-miso sauce for a spicy miso, peanut sauce or teriyaki-style dressing for a different flavor profile.
How to Make Soba Noodle Salad
Step 1: Bring a large pot of water to a boil. While it heats, whisk the dressing together in a bowl until smooth. It can take a minute for the oil to emulsify—keep whisking until combined.
Quick tip: Measure dressing ingredients accurately for a balanced flavor.
Step 2: Add the soba to the boiling water and cook 3–4 minutes or according to package directions. Drain and rinse thoroughly under cold water to remove excess starch and prevent sticking.
Step 3: Heat 2 tsp oil in a large skillet or wok over medium-high. Add most of the green onions and cook 1–2 minutes until just tender. If you’re adding other vegetables, cook them now.
Step 4: Combine noodles, dressing and green onions. For a cold salad, toss everything in a bowl and chill if desired. For hot noodles, toss in the skillet and cook 1–2 minutes to warm through. The flavors deepen if the salad rests for a short time.
Serve warm, at room temperature or chilled. Finish with toasted sesame seeds, reserved green onions and nori if using.
Soba Noodle Cooking Tips
- Cook soba in unsalted water — they don’t need salt like regular pasta.
- Use a large pot so the noodles have room—stir once after adding to the water.
- Watch closely: soba cooks in about 3–5 minutes and should be al dente.
- Rinse in cold water after draining to stop cooking and remove excess starch, which prevents sticking.
Recipe FAQs
Many soba noodles are made from pure buckwheat and are gluten-free, but some brands include wheat flour. Look for packages labeled gluten-free. To make the dish gluten-free, use gluten-free tamari instead of soy sauce.
Yes — use coconut aminos in place of tamari or soy sauce for a soy-free version.
No. While it won’t be a true soba dish, rice noodles, Chinese lo mein noodles or everyday wheat pasta like spaghetti will work with this sauce.
Yes. The salad stores well in an airtight container in the fridge for up to 4 days. Make the sauce a day or two ahead to save time. Reheat briefly in a skillet or microwave, or enjoy cold.
If you make this Cold Soba Noodle Salad, please leave a comment and rating. I love seeing your creations — tag @runningonrealfood on Instagram if you share a photo. — Deryn
Cold Soba Noodle Salad
Ingredients
- 8 ounces soba noodles, 226 g
- 3 tbsp tamari or soy sauce, 44 mL
- 3 tbsp sesame oil, 45 g
- 1 tbsp maple syrup, 20 g
- 1 tbsp light miso paste, 23 g
- 1 tbsp rice wine vinegar, 15 mL
- 3 clove garlic, grated
- 1 bunch green onions, thinly sliced, diagonally
- toasted sesame seeds, for garnish
- toasted nori, thinly sliced, optional
Instructions
- Bring a large pot of water to a boil. In a medium bowl whisk together the tamari, sesame oil, maple syrup, miso, rice vinegar and garlic until smooth. Set aside.
- Cook the soba according to package directions or 3–4 minutes once the water is boiling. Drain and rinse well under cool running water, tossing to remove excess starch.
- Heat 2 tsp oil in a large non-stick skillet over medium-high heat. Add most of the green onions (reserve some for topping) and cook 1 minute, stirring, until tender. If adding vegetables, cook them at this stage.
- For a cold salad: combine noodles, sauce and green onions in a large bowl and toss to coat. For hot noodles: add sauce and noodles to the pan with the green onions, toss and cook 1–2 minutes to heat through.
- Divide between bowls and top with toasted sesame seeds, remaining green onions and nori if desired. Serve warm, at room temperature or chilled.
Notes
Optional toppings: Stir-fried vegetables, baked or pan-fried tofu, or extra edamame. If serving with cooked toppings, prepare them before the noodles since everything comes together quickly.
For best flavor, use pre-toasted sesame seeds or toast them in a dry pan for 2–3 minutes over medium heat until lightly browned.
Nutrition
Calories: 429kcal
Carbohydrates: 67g
Protein: 13g
Fat: 14g
Fiber: 1g