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Sesame Soba Noodle Soup with Cucumber Salad

Sesame Soba Noodle Soup with Cucumber Salad

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Fill a large bowl with water and add ice. Bring a medium-sized stockpot or soup pot of salted water to a boil over high heat. Cook the noodles until al dente, about 7 minutes. Drain and transfer to the bowl. When the noodles are cold, drain well and set aside.

Return the pot to the stove and heat over medium-high heat. Add 1 tablespoon of the canola oil and swirl to coat the bottom. When the oil is hot, add the onions, season with salt and pepper, to taste, and sauté, stirring once, until caramelized, 10-12 minutes.

Add the sake, and scrape the bottom of the pan to incorporate the brown bits, about 30 seconds. Add 2 tablespoons of the soy sauce, sesame oil, and stock and bring to a simmer. Add the noodles and heat through.

Meanwhile, in a medium-sized bowl combine the wasabi, water, remaining soy sauce, and remaining canola oil. Add the cucumber, toss, and season with salt and pepper, to taste. Add half of the sesame seeds and toss.

Divide the soup among 4 soup plates. Make a mound of the noodles in each, top with the cucumber salad, garnish with the remaining sesame seeds, and serve.

  • 5 cups water
  • ¼ cup tamari
  • 1 tablespoon mirin (rice wine)
  • 3 strips dried kombu seaweed
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons dashi granules
  • ½ (14 ounce) package soba noodles
  • ½ bunch spinach, roughly chopped
  • 8 slices lemon cucumber, peeled
  • ½ cup mung bean sprouts
  • 4 scallions, sliced
  • 1 tablespoon chopped fresh cilantro, or to taste (Optional)

Bring water, tamari, mirin, kombu, sesame oil, and dashi to a boil in a large pot. Add soba noodles cook, stirring occasionally until soft and tender, about 5 minutes. Mix in spinach, lemon cucumber slices, bean sprouts, and scallions. Cook until vegetables have softened, about 3 minutes.

Soba noodle stir-fries

Stir-Fried Soba Noodles with Tofu and Green Vegetables: Stir-fried soba noodles with tofu, broccoli, green peas, mushrooms, and snow peas make a quick, light dinner.

Stir-Fried Soba Noodles with Corn and Cabbage: This tasty Asian-inspired dish of stir-fried soba noodles, featuring plenty of cabbage and corn teams especially well with tofu dishes.

Green Goodness Vegetable Lo Mein: It’s so easy to make vegetable lo mein, a Chinese restaurant favorite, and this homemade version is filled with green goodness.

Sesame Soba Noodles with Leafy Greens: An Asian-flavored dish of sesame soba noodles is laced through with collard greens (or lacinato kale) and flavored with a triple dose of sesame — tahini, seeds, and oil.

Easy Vegetable Lo Mein: From Vegan Huggs, another interpretation of lo mein in a delicious, one-pan meal that is done in 30 minutes or less. You’ll get a plateful of veggies and chewy, silky noodles that are covered in a scrumptious umami-flavored stir-fry sauce — it hits the spot ALL the time! This can actually be made with any kind of long noodle, but it’s especially hearty with soba.

Soba Noodle Stir-Fry (15-Minute Recipe!): From Veggie Inspired, this is a super quick and easy dish perfect for a weeknight meal. Customizable with any veggies you have on hand.

Kale and Soba with Garlic Butter Mushrooms: From Frugal Nutrition, this dish is easy, fast, and absolutely amazing! Miyokos ‘butter’ helps these mushrooms become the star of the show, paired with flavorful buckwheat noodles for great texture and a nice dose of fiber.

Sweet and Sour Soba Noodles with Asparagus: Embellished with with asparagus and fresh tomatoes, this makes a lovely spring or early summer dinner dish.

Recipe Summary

  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons minced fresh ginger root
  • 4 ounces buckwheat soba noodles
  • 2 teaspoons vegetable oil
  • 1 boneless skinless chicken breast, cut into thin bite-size strips
  • 1 teaspoon chopped garlic
  • salt and ground black pepper to taste
  • 1 rib celery, sliced (Optional)
  • 1 carrot, sliced
  • ½ red bell pepper, chopped
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 1 tablespoon sesame seeds

Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.

Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.

Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper stir until fragrant, about 1 minute more.

Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

  • 6 ounces uncooked soba noodles
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons hoisin sauce
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons toasted sesame seeds

Nutritional Information

  • Calories 196
  • Fat 3g
  • Satfat 0.5g
  • Monofat 1.3g
  • Polyfat 1.4g
  • Protein 9g
  • Carbohydrate 36g
  • Fiber 1g
  • Cholesterol 0mg
  • Iron 1mg
  • Sodium 355mg
  • Calcium 13mg
  • Sugars 1g
  • Est. added sugars 1g

Craving more noodles?

Try these related recipes:

You might also enjoy my Fresh Spring Rolls with Peanut Sauce, Crunchy Thai Peanut & Quinoa Salad, and the Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce in Love Real Food (page 98).

Please let me know how your sesame noodles turn out in the comments! I love hearing from you.


  • For the Salad
  • 90g somen noodles (dried or one ream of noodles)
  • 2 cups lettuce (iceberg)
  • 1 cup cucumber (slices, julienned)
  • 1/2 cup red kamaboko (fish cake, julienned)
  • 1 cup BBQ charsiu pork (purchased ready-made or substitute with shredded chicken breast, ham, or shrimp.)
  • 1/3 cup kinshi tamago (thin Japanese egg omelet, julienned)
  • Optional: green onions
  • 1/2 tablespoon sesame seeds (roasted white)
  • For the Dressing:
  • 1 teaspoon Memmi Noodle Soup Base (by Kikkoman, or substitute with sea salt, adjust to taste)
  • 2 tablespoons rice vinegar
  • 1 1/2 to 2 tablespoons sugar (or to taste)
  • 1 tablespoon canola oil

Cold Soba Noodle Sesame Bowl with Cucumbers

This noodle bowl is the perfect dish to have on hand for a quick lunch with crunchy green beans, fresh cucumber and hearty mushrooms. The dressing is simple: sweet, sour, salty and savory.
By Sami Berger

I have had the idea of making cold soba noodle salad for a while now but haven’t gotten around to it. It was exactly what I imagined it would be and is pretty much the perfect lunch to have hanging out in the fridge for a few days for a healthy, filling, but still light meal ready at your fingertips. Obviously you can substitute the vegetables for anything you want but I love the crunchy green beans, the fresh cucumber and the hearty mushrooms. The sesame seeds give the bowl a subtle crunch and are also beautiful to look at. The dressing is simple: sweet, sour, salty and savoury. We pretty much devoured everything we made before we moved on to making the rest of the recipes. It’s that good.

Prosciutto Topped Butternut Squash Fritters

  • 250g (8.8 ounces) soba noodles
  • 150g (5.3 ounces) enoki mushrooms, trimmed and separated
  • 150g (5.3 ounces) green beans, trimmed and sliced lengthwise
  • 5 green onions, trimmed and sliced
  • 1 mini cucumber, julienned
  • a couple tablespoons of sesame seeds
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • ½ tablespoon honey
  • 1 tablespoon soya sauce
  • juice of half a lime
  • ½ small green chilli, finely minced
  1. Heat up a pan over medium heat with a splash of neutral oil.
  2. Put mushrooms and green beans into the pan, season with salt and pepper.
  3. Sauté mushrooms and green beans, stirring occasionally, until mushrooms begin to brown. Green beans will still be crunchy.
  4. In the meantime, bring a pot of water to a boil.
  5. Cook soba noodles until cooked through (about 5 minutes).
  6. Strain noodles and rinse thoroughly under cold water.
  7. In a large bowl toss noodles with sautéed mushrooms and green beans, green onion, cucumber, dressing, and garnish with sesame seeds.
  8. This dish is good at either room temperature or cold.
  1. In a small bowl whisk together all of the ingredients for the sauce (rice wine vinegar, sesame oil, honey, soya, sauce, lime, green chili).

Sami Berger is the author of My Second Breakfast, a mostly healthy, mostly vegetarian blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with sometimes new, sometimes familiar and most importantly, always delicious, flavours.

Sesame Soba Noodles

Yield: 2 servings

prep time: 10 minutes

cook time: 5 minutes

total time: 15 minutes

With a simple Asian vinaigrette and soba noodles, you’ll have a hearty meal on the dinner table in just 15 minutes!


  • 8 ounces soba
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 clove garlic, pressed
  • 1 teaspoon grated ginger
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon sesame seeds
  • 2 hard boiled eggs, sliced lengthwise, for serving


  1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain set aside.
  2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, sugar, garlic and ginger.
  3. In a large bowl, combine noodles, rice wine vinegar mixture, green onions, cilantro and sesame seeds.
  4. Serve immediately, garnished with eggs, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

How to Make Sesame Soba Noodles:

To get started, make the sauce by combining soy sauce, rice vinegar, mirin, sriracha, sesame oil, ginger, and sesame seeds:

Mirin should be pretty easy to find, but if you don’t have it, you can sub a touch of brown sugar.

Then it’s just a matter of cooking the soba noodles according to package instructions, and preparing the garnishes.

I always add scallions to my Asian noodle dishes, and you can always slice them thinly, or if you’re feeling fancy, make curly scallions.

Long ago I saw a video on how to do it, and basically you tear the scallions vertically and soak them in ice water until they curl up:

They make the noodles look so fancy!

The other fresh “must” is to throw in a ton of grated cucumber.

I strongly recommend using an English cucumber instead of the Kirby variety. The English cucumbers have a much better flavor for this dish.

Once the soba noodles have finished boiling, rinse them well with cold water, then toss in the Asian dressing along with the cucumbers, scallions, and some sliced chicken if you’re looking for some extra protein.

I keep this Crockpot Chicken Breast on hand in the fridge to add quick protein to meals like this.

Fresh Spring Rolls are another one of my favorite chilled Asian dishes to make in the summertime. Enjoy!


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