Soba Noodle Salad with Edamame and Pickled Ginger
Cold soba tossed in a miso-ginger-sesame dressing with shelled edamame, julienned cucumber, pink pickled ginger, and toasted nori strips. The dish sits in the tradition of soba zaru but recasts it as a composed modern salad, a format Masaharu Morimoto and Nobu Matsuhisa both employ to bridge Japanese noodle culture and Western salad conventions. The dressing’s deep sesame-miso backbone and the brightness of pickled ginger make it equally satisfying warm or cold.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Dried soba noodles | 300 g |
| Shelled edamame, thawed if frozen | 200 g |
| Japanese or Persian cucumber | 2 |
| Pickled ginger (beni shoga or sushi ginger) | 40 g |
| Toasted nori sheets, cut into thin strips | 2 sheets |
| Scallions, thinly sliced | 3 stalks |
| Toasted sesame seeds | 2 tbsp |
| Baby spinach or mizuna | 60 g |
| Toasted sesame oil | 1 tsp (for noodles) |
| For dressing | |
| White miso | 2 tbsp |
| Fresh ginger, grated | 1 tbsp |
| Toasted sesame oil | 2 tbsp |
| Rice vinegar | 3 tbsp |
| Soy sauce | 2 tbsp |
| Honey or mirin | 1 tbsp |
| Neutral oil | 2 tbsp |
| Garlic, grated | ½ clove |
Method
- Make the dressing: whisk all dressing ingredients together until emulsified. Taste — it should be nutty, tangy, slightly sweet. Refrigerate until needed.
- Cook soba according to package directions (typically 5–7 minutes in boiling unsalted water). Drain and rinse immediately under very cold water, rubbing the noodles to remove surface starch. Drain thoroughly and toss with 1 tsp sesame oil to prevent sticking.
- Using a mandoline or sharp knife, slice cucumbers into thin half-moons or julienne into matchsticks. Lightly salt and let sit 5 minutes, then pat dry.
- In a large bowl, combine soba, edamame, cucumber, and half the scallions. Pour over the dressing and toss well to coat.
- Arrange greens on a platter or individual plates. Pile the dressed soba on top.
- Garnish with pickled ginger, nori strips, remaining scallions, and sesame seeds. Serve immediately or refrigerate up to 1 hour before serving.
Notes
- Rinse soba very thoroughly — residual starch makes the dressing clump.
- Add 200 g sliced grilled chicken or seared tofu to make it a main course.
- Shichimi togarashi sprinkled on top adds heat and complexity.
- The dressing doubles as a sauce for cold udon or rice bowls.
Dressing: Miso-Ginger-Sesame-Dressing