Go Back Email Link
+ servings
Ready to east soba noodle salad.
Print Recipe
5 from 2 votes

Soba Noodle Salad with Yuzu Dressing

Soba Noodle Salad with Yuzu Dressing is a cooling Japanese salad with fresh spring snap peas, radishes and greens with a yuzu ginger soy dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Mains, Sides
Cuisine: Japanese
Servings: 6
Calories: 264kcal
Author: HWC Magazine


Yuzu ginger dressing

  • 6 tablespoon soy sauce
    (or tamari)
  • 2 tablespoon sesame oil
  • 2.5 tablespoon honey
    (or maple syrup for vegan option)
  • 2 tablespoon rice wine vinegar
  • 2 teaspoon yuzu paste
    (or 2 teaspoons lemon zest)
  • 1 teaspoon ginger freshly grated or ½ teaspoon dry dround ginger

Soba Noodle Salad

  • 7.5 oz soba noodles
    or about 3 bundles of soba noodles
  • 1 tablespoon Salt
    to boil soba noodles (1 tablespoon of salt for 16 cups/ 4 quarts water)
  • 1 cup snap peas
  • ¾ cup radishes
  • ¼ cup green onions
  • 2 cups leafy greens
    (spinach. Kale chard, etc.)
  • 2 tablespoon white sesame seeds
  • 2 eggs
  • ½ cup Edamame cooked and shelled - optional


  • Boil soba noodles in salted water according to directions. Our directions are for about 6 minutes for aldente noodles. Do not overcook noodles. Immediately drain the soba noodles and rinse with cool water. Set aside.
  • Boil eggs in water for 6 minutes. Remove from pot. Rinse to cool and peel. Slice. Set aside.
  • Make Yuzu ginger dressing: In a small bowl mix together soy sauce, sesame oil, honey, rice wine vinegar, yuzu paste (or lemon zest) and freshly grated ginger and mix. Set aside.
  • Toss your salad together: In a very large salad bowl add your cooked, rinse and cooled soba noodles, snap peas, radishes, green onions, leafy greens, toasted sesame seeds and yuzu ginger salad dressing. Toss well.
  • Garnish with hard boiled eggs and edamame, if desired, and enjoy!


Make sure to salt your water well to boil your soba noodles.
Feel free to add any vegetables you desire to your Soba Noodle Salad with Yuzu Dressing. Ribbons of carrots and edamame all work very well in this recipe too.
You can make this recipe vegan by exchanging the honey to maple syrup.
You can substitute rice wine vinegar with apple cider vinegar, if needed.
Feel free to swap the Yuzu paste with 2 teaspoons of lemon zest. Or you can exchange both the 6 tablespoons of soy sauce and 2 teaspoons of yuzu paste with 6 tablespoons of ponzu sauce.
Please note that ponzu sauce is not gluten-free. If you are celiac, you will need to make sure your soba are 100% buckwheat and made gluten-free as many brands are part wheat and part buckwheat. You can feel free to exchange soy sauce with tamari sauce.


Serving: 1g | Calories: 264kcal | Carbohydrates: 39g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 2482mg | Potassium: 317mg | Fiber: 2g | Sugar: 9g | Vitamin A: 450IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 3mg