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Soba Noodles with Smoked Salmon

Active Time: 20 minutes
Total Time: 20 minutes
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Why we love it:

This is a great dish for so many occasions, honestly, I think it would make a perfect brunch dish - perhaps add a poached egg on top. It’s mostly cold, so it works well for the end of summer months; and it comes together so easily since nutty, flavorful soba noodles cook very quickly.


  • 2 Tablespoons Kosher Salt
  • 1 package Soba Noodles (about 8 ounces)
  • 3 cups Arugula (loosely packed, think of a loose handful)
  • 12 bunch Green Onion
  • 12 English Cucumber (or more, use the whole thing!)
  • 1 Tablespoon Fresh Ginger (peeled and finely chopped)
  • 1 clove Garlic (minced)
  • 14 cup White Miso (any color miso works here)
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Honey
  • 1 teaspoon Soy Sauce (or tamari)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 4 ounces Smoked Salmon (thinly sliced)
  • 1 teaspoon White Sesame Seeds (toasted)

Cooking Instructions

  • 1. SOBA

    Bring a large pot of heavily salted water to a boil. Add the soba and cook according to package directions. When the noodles are cooked, remove the pot from the heat and drain in a colander. Run cold water over them immediately and toss them so they don’t stick. Be careful not to overcook, soba can get really clumpy if overdone.


    Meanwhile, wash and dry the arugula. Slice the green onion and add to the bowl. Slice the cucumber in half, then into half moons. Add everything to a large bowl.

  • 3. SAUCE

    Make the sauce in a blender or bullet style blender. Add fresh ginger, garlic, miso paste, rice vinegar, honey and soy sauce. Add 1 Tablespoon of water and 3 Tablespoons oil. Blend until its smooth.

  • 4. TOSS

    Toss the soba with the veggies in the bowl, and add the dressing. Slice or flake in the salmon.

  • 5. SERVING

    Divide among bowls and top with sesame seeds.

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    true soba is 100% buckwheat, which is gluten free but often the noodles are cut with wheat. Check your package. Use tamari instead of soy sauce
  • PALEO:
    use zucchini noodles
  • MISO:
    if you don’t have it or want to buy it, tahini or peanut butter will result in a nice sauce, too
    a fillet of fresh salmon, seared, then flaked into the pasta will taste delicious Shredded cooked chicken, from rotisserie or one that you’ve seared, grilled or poached will be wonderful
    spinach, chopped lettuce, baby kale, etc.
    adding any other roasted or cooked vegetables will taste great. Some ideas - roasted cauliflower, sautéed peas or green beans, shredded carrots, mushrooms, grilled asparagus, etc.

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • kids will likely enjoy this sauce and noodles. Perhaps keeps the cucumbers sliced on the side and serve the salmon on the side. A fried egg on top or on the side will taste great for anyone but might especially be a win for kids

Prep Ahead & Use It Up

  1. You can prep the dressing up to 4 – 5 days ahead, it will last for a week at least
  2. Soba is best freshly cooked or only 1 day later if tossed with dressing. Add salmon and greens right before eating for best texture
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