Soba Noodle Salad with Edamame and a Spicy Miso Sauce

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:

If you make this soba noodle salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

Bowl of soba noodle salad, with red pepper, broccoli, edamame, and purple cabbage, and topped with sesame seeds.

Soba Noodles with Edamame and Spicy Miso Sauce

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegan


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!


  • 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
  • 1/21 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


  1. Prep red bell pepper, red cabbage and broccoli by washing and chopping it.
  2. Combine all ingredients for the sauce in a blender, blend and then set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

  • Category: Vegetarian
  • Method: Stove Top
  • Cuisine: American


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

Keywords: soba noodle salad

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  1. Greatly appreciated, very well-articulated and the detail is superb. I’m very pleased to learn such brilliant piece of article. soba is a traditional noodle dish in Japan and is considered to represent Japanese cuisine along with sushi and tempura.

  2. Wondering what you could substitute for peanut butter? I am sure almond butter but I cannot use either. Just wondering for suggestions

  3. If you want to make sure they are glue-free then you need to make sure you get 100% baked soba noodles. It even looks delicious.

  4. Soba pasta is very nutritious & has a unique aroma and texture when eaten. This makes soba pasta the most nutritionally beneficial of all the Japanese noodles. Soba pasta has a lengthy history. Depending on how they’re made, some soba noodles are healthier than others.

  5. Soba noodles is the great all-rounders of the noodle word. The buckwheat flour gives soba noodle their distinct nutty flavor and pleasantly dense texture. Through the Towered machine we are able to deliver Healthy Buckwheat noodle Healthy and Delicious 100% Buckwheat noodle

  6. I made this tonight and my veggie-skeptical family LOVED it! The sauce is spicy and creative. Thanks for a great recipe!

  7. Hi lovely! I couldn’t agree with you more! I don’t typically like pasta but soba noodles are something different. This looks delicious. Love the sound of that spicy miso sauce. Thank you for sharing, sweet girl! And congrats on the Glamour nod!

  8. Great looking recipe, Brittany. I’m a huge fan of Japanese noodles and spicy stuff. And a hearty vegetarian recipe is always welcome. Once I make this, I’ll reply to this comment to let you know how mine came out.

  9. Yummy! I can’t eat soba noodles because the vast majority here aren’t 100% buckwheat but a combo of wheat and buckwheat but this would be great even with carrot or zucchini noodles!Your photos are beautiful! Did you get yourself a new camera?

    • So true! You do have to make sure you get the soba noodles that are 100% buckwheat if you want to make sure they are gluten-free. I bet it would be delicious with zucchini noodles though.

      You’re sweet — thank you. Still using my same camera. Canon xsi Rebel. 🙂

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