Soba Salad

Real Soba noodles really need to be rinsed in cold water after cooking. I recommend cooking the carrots and edamame first, removing them to a bowl and then cooking the noodles separately. When done, drain, rinse and combine with the other ingredients. Otherwise, you'll likely end up with a starchy mass.

Brought this to a Labor Day picnic and it was very popular. Nary a bean was left in the dish. Instead of the Miso, I added ~1T water to a dehydrated Miso soup. Much cheaper and I didn't have a lot of Miso left to work with.

Really fresh flavors. I followed others suggestions and boiled the noodles separately and ran them under cold water. Also added chopped red bell pepper for crunch, taste and color. I wish I had blanched the spinach instead of adding it raw to the noodle dish. Also added a bit of sriracha for some heat and additional flavors.

Use real soba, if you can: the texture and flavor is particular. I prefer 100% buckwheat soba but it can be tricky to find; Whole Foods and others do sell soba that is part buckwheat, or has green tea or burdock: ALL are excellent. Bittman made this easy by just boiling the soba: by tradtion it is cooked by putting in boiling water, adding cold water and return to boil 3 or so times for perfect texture. I subbed out baby kale for spinach; good lightly blanched or raw.

I couldn't get Miso or soba at my local store so I used 4 tbs of soy sauce instead and substituted whole wheat spaghetti for the soba. I found 10 0z of spinach uncooked to be excessive so I only used about 6 ozs. We liked it alot. Next time I would double the amount of noodles and keep everything else the same but I'd try miso next time and see how that tastes. With soy sauce instead of miso the flavor of the dressing was light and a nice mix of soy and lime. I used mirin instead of sugar.

Real Soba noodles really need to be rinsed in cold water after cooking. I recommend cooking the carrots and edamame first, removing them to a bowl and then cooking the noodles separately. When done, drain, rinse and combine with the other ingredients. Otherwise, you'll likely end up with a starchy mass.

Adjustments: 1) if can’t find miso paste, sesame paste/tahini with oil skimmed off is a good substitute; 2) mix dressing in advance, including the ginger (if too soy/salty, add more miso paste and/or sugar); 3) if want cooked spinach, wilt in a pan for 1ish min using its own water (so don’t need oil), then squeeze out water before adding to salad; 4) adjust cooking times so: 3 min carrots, add frozen beans 1 min, add soba noodles 3-4 min (if beans are fresh add with noodles).

I think this is my new favorite. I didn’t have miso, so experimented with this green tahini I bought a while back...it was amazing. I’m not sure I even want to try it with the miso now, it was so good. Also added some sautéed shiitakes to make an even heartier meal. Will be making this again for sure!

We used a higher end soy Tamari and a little bit more than 2 tablespoons. Also, let the salad sit after the final mix to soak the lime, ginger, & juice. We would also strike the amount of Spinach to one plastic package of 6oz. 2 cups of frozen shelled edamame on the list of ingredients might make it more clear for a tired software engineer

Made this as a lunch for one by reducing the amounts. Easy enough to prep, I grated the carrot and blanched the spinach and shallots with the edamane. Served warm it is overall quite flavoursome and filling.

Made several times for a quick weeknight meals. Good with white miso and stronger options (red, etc.). Used 2 carrots and 4-5 oz. of soba.

Amazon and Vitacost are good sources for what you can't find locally. I'll try dubbing green peas for edamame unless I can find organic edamame. Most soy in the US is GMO, which I do my best to avoid.

I added a few more ingredients to add some complexity: sesame seeds, peanuts, and sriracha. The heat and textures were a nice complement.

Tastes great. Break up soba before cooking. I added some diced zucchini to carrots and soba. Frozen edamame, thawed, needs to cook for about 5 minutes so I drained water from soba & vegetables into large bowl, poured it back into pot, and cooked separately. I'm now saving cooking water to make veggie broth.

Scallion? How much?