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5.0 from 9 votes

Soba Noodle Salad with Summer Vegetables

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 large
Course: Main Course , Salad , Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 200 g dry soba noodles 100g per portion
  • ice
  • 30 g okra
  • 100 g tomato
  • 100 g eggplant
  • 1 tsp toasted sesame oil for cooking
  • 100 g ground beef or pork
  • 1 ½ tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp yellow miso paste (awase miso) I used awase/yellow miso
  • toasted sesame oil garnish
  • finely chopped green onions optional garnish

Instructions

    Cup of Yum
  1. First, boil 200 g dry soba noodles as instructed on the packaging. Once cooked, drain and wash the noodles under cold water. Place on a tray with ice to cool.
  2. Wash and dry your vegetables. Thinly slice 100 g tomato, roughly cut 100 g eggplant and cut 30 g okra into thick pieces.
  3. Heat a frying pan on medium. Once hot, add 1 tsp toasted sesame oil and 100 g ground beef.
  4. Once the meat is cooked through, add the eggplant and stir fry until slightly softened.
  5. Add 1 ½ tbsp soy sauce, 2 tbsp mirin and 1 tbsp yellow miso paste (awase miso), and mix thoroughly.
  6. Add the okra and continue to stir fry until the liquid has reduced and thickened. Once thickened, remove from the heat.
  7. Divide the soba noodles onto serving plates and top with the miso meat sauce. Place the sliced tomato on the side and top with finely chopped green onions.
  8. Drizzle with toasted sesame oil and enjoy!

Notes

  • Make it vegetarian-friendly by using vegan miso paste and switching the meat out for tofu or a plant-based alternative.
  • Feel free to customize the dish with other summer vegetables such as bell peppers, zucchini or cucumber, etc!