Cold Soba Noodle Salad with Edamame

Buckwheat soba noodles combined with protein-rich edamame and tofu create a deeply satisfying, low-fat plant-based salad.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 200 g dry soba noodles · 672 kcal in the whole recipe
• 300 g shelled edamame · 363 kcal in the whole recipe
• 250 g firm tofu, cubed · 360 kcal in the whole recipe
• 150 g cucumber, julienned · 24 kcal in the whole recipe
• 100 g carrot, julienned · 41 kcal in the whole recipe
• 30 g green onion, sliced · 10 kcal in the whole recipe
• 6 g fresh ginger, grated · 5 kcal in the whole recipe
• 1 clove garlic (4 g), minced · 6 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 2 tbsp rice vinegar or white vinegar (30 g) · 6 kcal in the whole recipe
• 1 tbsp toasted sesame oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp sesame seeds (10 g) · 63 kcal in the whole recipe

Method

1. Boil dry soba noodles in unsalted water for 4-5 minutes, drain, and rinse thoroughly under cold running water to stop cooking.

   

2. Steam shelled edamame for 3 minutes; lightly sear firm tofu cubes in a non-stick pan for 5 minutes until lightly golden.

   

3. Whisk soy sauce, vinegar, sesame oil, grated ginger, and minced garlic in a small bowl to create the dressing.

   

4. In a large bowl, combine cooled soba noodles, edamame, tofu, julienned cucumber, carrot, and green onion.

   

5. Pour the dressing over the salad, toss gently to combine, and top with toasted sesame seeds before serving cold.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.