By Heather Nicholds | Jan 20th, 2017 | Recipes | 5 Comment

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5 from 2 votes
Warm Soba Noodle Salad
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

This is a lovely dish served cold in summer, or warm in winter.

Servings: 3 servings
Author: Heather Nicholds, RHN
  • 200 gram soba noodles
  • 1 piece kombu
  • 2 Tbsp tamari
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger juiced (optional)
  • 1 cup carrot grated or julienned
  • 1 cup bell pepper thinly sliced
  • 1 cup cucumber julienned
  • 2 Tbsp green onion chopped
  • 1 cup kale or spinach or lettuce, chopped (optional)
  • 1 cup avocado thinly sliced
  • 3 Tbsp sesame seeds
  1. Start the soba noodles first, by putting them in a pot of boiling water with a pinch of salt. Keep it at a low boil, turning down the heat and adding cool water if necessary to keep it just below a rolling boil. These will take about 6-7 minutes to cook, and you can stir occasionally to make sure they don't stick to each other or the bottom of the pot.
  2. Next, start a small amount of water (about half a cuboiling in a small pot, and add the kombu. Turn this down to simmer and cover with a lid.
  3. Third, heat a pan to medium-high, and saute the carrots with water, broth or olive or un-toasted sesame oil. Once the carrots have softened lightly, add the red pepper. Then add the cucumber and green onion last, to warm for a minute, before turning off the heat. Season the vegetables with a sprinkle of tamari in the pan.
  4. Go back to the kombu broth, and take the kombu out of the water. Stir in as much or little tamari as you like to taste, along with a sprinkle of toasted sesame oil. Add some fresh ginger juice if you like, for an added flavor kick.
  5. Arrange everything in a bowl, starting with a layer of chopped kale or spinach (for hot noodleor lettuce (for cold noodleif you like, then the noodles drizzled with some of the kombu broth, then the vegetables.
  6. Top with the sliced avocado and a sprinkle of sesame seeds.
Recipe Notes

A lovely pair to this dish would be some steamed edamame beans, sprinkled with sea salt and lime juice, or some sauteed tempeh or tofu, like this curry-tamari tempeh.

  • Kate O'Malley

    January 21, 2017 at 11:43 pm

    This was a delisious simple meal! I especially loved the dashi sauce, which is something I never would have considered. I also never considered heating up cucumbers! I added the left over dashi to the leftover noodle, and expect they will be super tasty tomorrow. I also like that fact that you can add whatever veggies you have on hand, I added snap peas (as well as a bit of gochujang). Thanks once again Heather for creating a wonderful yet easy meal!

    • Heather Nicholds, RHN

      January 23, 2017 at 4:16 pm

      aw, thanks Kate, glad you enjoyed it!!! Hope the leftovers are even more delicious after getting dashi-fied :)

  • Pam Mettler

    January 22, 2017 at 2:32 pm

    Looks yummy!

  • Sandy

    January 22, 2017 at 3:02 pm


  • Renee

    January 25, 2017 at 8:04 pm

    Aw looks so delicious I will try to make it. Thank you for sharing.

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