Recipe: Vegetarian Soba Noodle Salad with Miso Lime Dressing

Summer days have met their culinary match.

Soba Noodle Salad

Soba noodle salad photo by Ryo Gokita

Summer heat calls for light, refreshing dishes that don’t take a lot of time in front of the stovetop. This cold, vegetarian soba noodle salad delivers: It’s flavorful and satisfying but requires very little cooking, which keeps your house from heating up on a warm afternoon or summer night.

You can find soba noodles at your local grocer or Asian market. Once you grab noodles and ingredients for the miso lime dressing, get creative with veggies you have on hand—you could use summer squash instead of cucumber, for example, or make any other swaps your heart desires.

Serves 2-3

  • 2 bunches soba noodles
  • 1 large cucumber
  • 1 large carrot

For the miso lime dressing

  • 1 Tbsp light miso paste
  • 2 Tbsp rice vinegar
  • 1 Tbsp soy sauce or coconut aminos
  • 1 Tbsp sesame seeds
  • 1 inch-long piece fresh ginger, grated
  • Juice of one lime


Prepare the soba noodles according to the package instructions. Once the noodles are cooked, drain them and rinse with cold water. Transfer to a mixing bowl.

Peel your veggies into long ribbons using a hand peeler. You could also use a spiralizer, or slice them into long, thin strips. Add the veggies to the mixing bowl and toss.

In a small bowl or mason jar, combine all the dressing ingredients, then whisk or shake. Pour the dressing over the noodles and veggies, then toss. Serve immediately, or store in the fridge for lunch the next day. We recommend eating your noodle salad within 24 hours, lest it gets soggy.