Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms
Buckwheat soba noodles are tossed in a tahini and miso sauce with just a bit of spice from Sriracha, with wild arugula topped with crispy shiitakes, thinly sliced cucumber and green onions.
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This chilled soba noodle salad recipe makes for a wonderful lunch or dinner. It’s easy to prepare, vegetarian, vegan and naturally gluten free (as long as you use tamari rather than soy sauce). This recipe is not a traditional preparation of Japanese soba noodles but it makes for a great healthy-ish meal. If you love easy-but-elevated dishes, you might want to save these cold coriander noodles with cashews or these San Francisco-style garlic noodles for next time.
What are soba noodles?
Soba are a type of Japanese buckwheat noodles, served chilled or hot in broth or salads. In addition, they have a nutty flavor and a tender texture. The process to make them is notoriously complex though the dried version can be widely found in stores. Since they are made only from buckwheat and water they are naturally gluten free. Some versions of soba noodles are made with a portion of whole wheat flour to help with binding so be sure to always check the label if allergies are an issue.
Pro tip
When soba is served chilled as it is in this recipe, adding it to a bowl of ice water quickly stops the cooking process so the noodles don’t overcook.
How do I make crispy shiitakes?
Thinly sliced shiitake mushrooms are simply tossed in vegetable oil, seasoned with salt and pepper, and slowly cooked in the oven at a low temperature for about 25 to 30 minutes total. Cooking them slowly also keeps them from burning as they crisp. When they are ready they should be like vegetarian bacon crumbles (which is how they are used atop By Chloe’s vegan mac and cheese). While it seems like a large quantity of mushrooms to start with – mushrooms are similar to spinach, you start with a ton and end up with a little. For another vegetarian favorite made with mushrooms check out this crispy oyster mushroom po’ boy sandwich.
What’s in the umami-packed dressing?
Though this dressing tastes complex with a creamy,
nutty texture and salty, umami flavor, it is made with simple ingredients. This dressing goes on anything from noodles (try it over ramen too) to a simple kale salad or over roasted salmon.
- Tahini paste
- Miso paste
- Rice vinegar
- A bit of soy sauce or tamari
- Sriracha
How to Make Chilled Soba Noodle Salad (Step-by-step)
Add tahini, miso, rice vinegar, soy sauce, Sriracha and ¼ cup water to a small mixing bowl, whisking to combine until smooth. Set aside until ready to use.
Bring a large pot of water to a boil over medium-high heat. Add the soba noodles and cook, until tender, about 3 to 4 minutes. Drain the noodles and add to a large bowl of ice water.
Once the noodles are chilled, drain the water and toss with the dressing. Divide the arugula among serving bowls (optional) and top with the soba noodles. Top with the cucumber, crispy shiitake mushrooms, green onions and sesame seeds. Serve immediately.
Swaps and Substitutions for Chilled Soba Noodle Salad
- Double the Sriracha in the recipe if you like a bit more kick.
- Substitute chopped kale, baby spinach or another green of choice.
- Add grilled salmon or chicken if you wish to add protein to the dish.
How to Prepare This Noodle Salad in Advance
This salad can be made up to 2 days in advance. I recommend tossing the noodles in the sauce but storing the remaining components separately until serving. If the noodles are made ahead of time and sit, the sauce will coagulate. I recommend tossing with a bit of water to loosen the sauce.
FAQ – Frequently Asked Questions
What are soba noodles?
Soba are a type of Japanese buckwheat noodles, served chilled or hot in broth or salads. In addition, they have a nutty flavor and a tender texture.
Why put soba noodles in ice water?
After cooking, rinsing soba noodles in ice water stops the cooking process and keeps the noodles from becoming mushy. It preserves their ideal texture for chilled salads.
Can I prepare this chilled soba noodle salad in advance?
Yes! This salad can be made up to 2 days in advance. I recommend tossing the noodles in the sauce but storing the remaining components separately until serving. Add a little water to the noodles to loosen and coagulated sauce.
Can I customize the greens in this salad?
Yes! While wild arugula adds peppery brightness, you can swap it for kale, baby spinach, or any leafy green you prefer.
How spicy is the dressing, and can I adjust the heat?
The dressing includes a bit of Sriracha, giving it just a touch of heat. To make it milder, reduce the amount; for a kickier version, feel free to add more.
Can I add protein or swap ingredients?
Absolutely! Grilled salmon, tofu, or chicken make great additions. Other suggestions include crisp vegetables like shredded cabbage or edamame for crunch.
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Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms
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Ingredients:
For the tahini dressing:
- ¼ cup tahini paste
- 2 tablespoons white miso
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sriracha
For assembly:
- 10 ounces shiitake mushrooms, stems removed and thinly sliced
- ¼ cup vegetable oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 6 ounces dried buckwheat soba noodles
- 2 cups packed wild arugula (optional)
- ½ cup thinly sliced English hothouse cucumber
- 2 green onions, thinly sliced
- ½ teaspoon toasted white sesame seeds
Instructions:
For the tahini dressing:
- Add tahini, miso, rice vinegar, soy sauce, Sriracha and ¼ cup water to a small mixing bowl, whisking to combine until smooth. Set aside until ready to use.
For assembly:
- Heat oven to 325ºF (170ºC). Toss the mushrooms with the vegetable oil and spread out on a baking sheet in an even single layer. Season with salt and pepper. Bake until golden brown, about 15 minutes. Flip the mushrooms and cook until crispy, about an additional 10 minutes.
- Bring a large pot of water to a boil over medium-high heat. Add the soba noodles and cook, until tender, about 3 to 4 minutes. Drain the noodles and add to a large bowl of ice water.
- Once the noodles are chilled, drain the water and toss with the dressing.
- Divide the arugula among serving bowls (optional) and top with the soba noodles. Top with the cucumber, crispy shiitake mushrooms, green onions and sesame seeds. Serve immediately.
Notes:
Add grilled salmon or chicken if you wish to add protein to the dish.
Nutrition:
Calories: 403kcal | Carbohydrates: 43g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 974mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg
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This was just marvelous and so attractive on the plate. I love easy to assemble meals like this when I don’t really feel like cooking but don’t want to spring for take out. This one is a keeper.
That makes me so happy!! I absolutely agree – I love meals like that too! Thank you for sharing Catherine, glad you enjoyed!
Love, love, love this recipe!