Best 5 Soba Salad With Soy Wasabi Vinaigrette Recipes

Soba salad with soy wasabi vinaigrette is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of soba noodles, fresh vegetables, and a tangy soy wasabi vinaigrette creates a dish that is both satisfying and delicious. The key to making a great soba salad is to use high-quality ingredients and to balance the flavors of the dressing. With a few simple tips, you can easily create a soba salad that will impress your friends and family.

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SOBA SALAD

Soba Salad image

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.

Provided by Mark Bittman

Categories quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

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.
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.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

SOBA SALAD WITH SOY-WASABI VINAIGRETTE

Soba Salad With Soy-Wasabi Vinaigrette image

Another recipe from the Best of Cooking Light magazine. I love the ingredients in this dish and I especially love wasabi along with edamame. Can't wait to try this dish!!!

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove
6 ounces japanese soba noodles, uncooked
1 cup frozen shelled edamame
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
4 ounces whole baby carrots, quartered lengthwise
3 tablespoons rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon prepared wasabi paste
1/2 cup radish, thinly sliced

Steps:

Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

HEALTHY AND FLAVOR-FILLED SOBA SALAD

Healthy and Flavor-Filled Soba Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
8 ounces soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 large cloves garlic, finely grated or minced
One 2-inch piece ginger, peeled and finely grated
1 Fresno chile or red finger chile, finely chopped
1/3 cup olive oil or vegetable oil
1/4 pound cabbage, very thinly sliced
1 cup shelled edamame, thawed if frozen
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons black sesame seeds or toasted sesame seeds

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.

Nutrition Facts : Calories 540 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1795 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 16 grams, Sugar 22 grams

ASIAN SOBA SALAD

Asian Soba Salad image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4

Number Of Ingredients 16

Ingredients

8 ounces Soba (Japanese buckwheat noodles)
1 tablespoon peanut oil
2 carrots, cut into match sticks
1/4 pound snow peas, trimmed
1 cup bean sprouts
1 package enoki mushrooms, trimmed
1/2 pound cooked shrimp or other shellfish
1/3 cup minced scallion, including green
1/4 cup rice vinegar
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce
4 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 teaspoons minced garlic
1 teaspoon honey
1 tablespoon minced fresh cilantro

Steps:

In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes, add snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry.
Add vegetables to bowl of pasta along with seafood and minced scallion.
Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.

SOBA SALAD WITH MISO DRESSING

Soba Salad With Miso Dressing image

Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Provided by Kumquat the Cats fr

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
3 -4 tablespoons soy sauce
1 lime, juice of
2 tablespoons miso (white or light)
1 tablespoon mirin or 1 teaspoon sugar, to taste
1 (10 ounce) package spinach, fresh washed and trimmed
1/4 cup scallion, chopped
salt and pepper, to taste
1 tablespoon ginger, freshly grated

Steps:

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 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
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.

Tips:

- Choosing Soba Noodles: Select high-quality soba noodles made from 100% buckwheat flour for a nutty flavor and chewy texture. Look for soba noodles that are labeled as "Japanese" or "Authentic Soba Noodles." Thin or medium soba noodles work best for this salad, as they cook quickly and soak up the flavors of the dressing well. - Dressing Variations: Feel free to adjust the dressing to your taste preferences. If you prefer a sweeter dressing, add a tablespoon of honey or maple syrup. For a spicier version, increase the amount of wasabi paste or add a pinch of cayenne pepper. - Vegetable Selection: Choose fresh, crisp vegetables that will hold their texture in the salad. Cucumbers, carrots, bell peppers, and radishes are excellent options. You can also add edamame, sugar snap peas, or asparagus for a more colorful and flavorful salad. - Protein Options: You can add a protein source to make the salad heartier. Grilled or pan-seared tofu, chicken, or shrimp are all great options. For a vegan version, use extra firm tofu or tempeh. - Garnish and Serving: Top the salad with sliced green onions, sesame seeds, or nori strips for an extra layer of flavor and texture. Serve the salad immediately or chill it for at least 30 minutes before serving for bolder flavors.

Conclusion:

This Soba Salad with Soy-Wasabi Vinaigrette is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of buckwheat noodles, fresh vegetables, and tangy dressing creates a flavorful and satisfying meal. The salad is also highly versatile, allowing you to customize it with different vegetables, protein sources, and dressing variations to suit your taste preferences. Whether you are looking for a healthy and nutritious meal or a quick and easy side dish, this Soba Salad with Soy-Wasabi Vinaigrette is sure to be a hit.