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Cold Soba Noodle Salad with Dashi Dressing Recipe

Ingredients with Measurements:
- 8 oz soba noodles
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves
- 1/4 cup toasted sesame seeds
- 1/4 cup pickled ginger, chopped
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1/4 cup dashi stock
- 2 tbsp honey
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- 1 clove garlic, minced

Special equipment needed: None

Step-by-step instructions:
1. Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine the cooked soba noodles, cucumber, carrot, red bell pepper, green onions, cilantro leaves, sesame seeds, and pickled ginger.
3. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, dashi stock, honey, sesame oil, grated ginger, and minced garlic.
4. Pour the dressing over the noodle salad and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.

30 minutes
5. Temperature: Cold
Serving size: 4

Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 50g
- Protein: 10g
- Fiber: 4g
- Sugar: 12g
- Sodium: 980mg

Substitutions for ingredients:
- Instead of soba noodles, you can use spaghetti or linguine.
- Instead of pickled ginger, you can use fresh ginger.
- Instead of dashi stock, you can use chicken or vegetable broth.

Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sliced avocado for creaminess.
- Use different vegetables, such as snow peas, bean sprouts, or shredded cabbage.

Tips and tricks:
- Rinse the cooked soba noodles under cold water to prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Toast the sesame seeds in a dry skillet over medium heat until golden brown for extra flavor.

Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in individual bowls or on a large platter.
- Garnish with extra cilantro leaves and sesame seeds.

Garnishes:
- Cilantro leaves
- Toasted sesame seeds

Pairings:
- Serve with a side of miso soup or edamame for a complete meal.

Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad

Troubleshooting advice:
- If the dressing is too salty, add more honey or rice vinegar to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of sesame oil.

Food safety advice:
- Make sure to rinse the vegetables thoroughly before using.
- Store the salad in the refrigerator and consume within 3 days.

Food history:
- Soba noodles are a traditional Japanese noodle made from buckwheat flour.
- Dashi is a Japanese stock made from kombu seaweed and bonito flakes.

Flavor profiles:
- Salty, sweet, tangy, nutty, and umami.

Serving suggestions:
- Serve as a light lunch or dinner.

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Region: Japanese

Taste: Refreshing, Savory, Tangy, Umami, Nutty