Soba Noodle Salad with Edamame



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This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!

I’ve always loved soba noodles. I’m not sure if it’s the texture or taste (or both!) but I’ve always been a fan. They’re a Japanese noodle made from buckwheat. Buckwheat noodles have more fiber and protein than traditional white pasta and have a delicious nutty flavor. Some soba noodles are made with a combination of buckwheat and wheat flour so if you’re gluten-free, be sure to look for soba noodles made from 100% buckwheat flour! 

Plate with soba noodle salad made with veggies.

This soba noodle salad recipe can be eaten hot or cold. I like to enjoy it hot the first time around and then eat the leftovers cold! I’m all about ease at this point. 😉 

How to Cook Soba Noodles

Soba noodles are super easy to make but they’re slightly different than normal pasta noodles! The main things you need to know are: don’t salt the water and don’t overcook! The end result will be a slimy, goopy mess. No thank you! Cook the noodles according to package directions and then drain and rinse with cold water to remove the excess starch. 

Spicy Miso Dressing

The dressing recipe randomly came together by adding a bunch of ingredients to my Vitamix that I knew would go well together and also enhance the flavor of the soba noodles.

Ginger & Garlic – the gold standard ingredients for asian noodle bowls in my opinion. You can’t go wrong with either of these!

Spice – I used sambal oelek, a chili paste, to add spice to this dish. It’s similar to Sriracha but I tend to use Sriracha more as a condiment and sambal oelek in the dish as I’m cooking. If you’re not into spicy foods, simply leave this out or just use a little bit. 

Miso – If miso is new to you, get ready to love it! It is a fermented soybean paste that has a ton of benefits and adds a nice depth of flavor to recipes. You’ll find it in the refrigerated section of most health food stores. 

Bowl of soba noodle salad made with veggies and topped with sesame seeds.

Here are More Asian Inspired Recipes You Might Enjoy:

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4.58 from 14 votes

Soba Noodle Salad

This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • 1 medium red bell pepper, thinly sliced
  • 2/3 cup red cabbage, roughly chopped
  • 2 small crowns, or 1 medium-large crown of broccoli, broken into small florets
  • 1 8 oz. package of soba noodles
  • 1 16 oz. package of frozen shelled edamame
  • sesame seeds or Gomasio, to taste

Spicy Miso Sauce

  • 2 cloves garlic
  • 1 teaspoon grated fresh ginger
  • juice of 2 limes
  • 3 Tablespoons unseasoned rice vinegar
  • 1 1/2 Tablespoons maple syrup
  • 1 Tablespoon white miso
  • 1 Tablespoon peanut butter
  • 1 Tablespoon sesame oil
  • 1/2-1 Tablespoon sambal oelek, or other crushed chili paste
  • 2 teaspoons bragg’s liquid aminos, or low sodium soy sauce
  • 1/4 cup water, to thin


  • Prep red bell pepper, red cabbage and broccoli by washing and chopping it.
  • Combine all ingredients for the sauce in a blender, blend and then set aside.
  • Begin cooking soba noodles according to package directions in a large pot. When you have about 5 minutes left, add the shelled edamame to the pot of cooking noodles. Place noodles and edamame in a colander and rinse with warm water, drain and place back into the pot. Add red cabbage on top of noodles.
  • While noodles (and edamame) are cooking, heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon coconut oil to pan; swirl to coat. Add red pepper and broccoli to pan; sauté 6-10 minutes or until tender.
  • Once the veggies are cooked to your liking, add them to the pot with the noodles, edamame and cabbage. Pour sauce over the mixture. Mix well to make sure the sauce gets distributed evenly. It’s a little difficult to stir the noodles, but it’s totally possible — just keep mixing.
  • Serve in plates or bowls, making sure to get a good mixture of noodles, edamame and veggies on each. Top with a sprinkle of sesame seeds or Gomasio. Enjoy!


Serving: 1/6 recipe | Calories: 338kcal | Carbohydrates: 56g | Protein: 17g | Fat: 7g | Fiber: 7g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: soba noodle salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Ahh yay!! So glad you enjoyed this recipe, Megan! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3

  1. This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!

  2. 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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