Soba Noodles Seaweed Salad – Sharon Palmer, The Plant Powered Dietitian


Flip to tender, flavorful soba noodles and the wealthy sea-flavor of seaweed to supply a uniquely daring taste to this satisfying, hearty Soba Noodles Seaweed Salad. This wholesome vegan salad options conventional Japanese soba noodles, that are constituted of buckwheat; when cooked, soba noodles provide a scrumptious base for a salad, as they’re tender but have a agency texture that holds up so nicely in salads. This soba noodles recipe additionally options seitan, a nutrient-rich plant-based protein that’s a part of conventional Asian foodways.

Mixed with shiitake mushrooms, seaweed, cucumbers, bell peppers, and a flavorful soy French dressing, this soba noodles seaweed salad is brimming with umami flavors and satisfying diet. You’ll find these salad substances in lots of well-stocked supermarkets, Asian grocery shops, and on-line. Attempt dried shitake mushrooms for this recipe, which have an extended shelf-life in your pantry and will be reconstituted rapidly in boiling water.

Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is constituted of wheat) to tofu. Be taught extra about the advantages of seaweed right here.


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Soba Noodles Seaweed Salad

  • Creator:
    The Plant-Powered Dietitian

  • Complete Time:
    20 minutes (not together with soaking time)

  • Yield:
    8 servings 1x

  • Food plan:


This vegan Soba Noodles Seaweed Salad is brimming with hearty flavors and highly effective diet by the use of buckwheat soba noodles, sea greens, seitan and a scrumptious soy French dressing.


  • 1 ounce dried shiitake mushrooms*
  • 1 cup boiling water
  • 1 (8-ounce) package deal soba noodles
  • 3 small cucumbers (i.e. Persian), with peel, thinly sliced into matchstick strips
  • 1 medium bell pepper (yellow, pink or inexperienced), thinly sliced
  • 1 (8-ounce) package deal seitan, drained, chopped (make do-it-yourself seitan right here)
  • ½ cup dried, sliced seaweed (i.e., kelp, nori)

Soy French dressing:



  1. Place dried shitake mushrooms in a bowl and pour boiling water over them. Put aside for 20 minutes. Drain water. Slice thinly.
  2. Fill a medium pot with water and convey to a boil. Place soba noodles within the pot and boil (in keeping with package deal instructions) about 4 minutes. Don’t overcook. Place in a strainer and rinse nicely with chilly water.
  3. In a big bowl, combine collectively sliced cucumbers, sliced bell pepper, chopped seitan, sliced seaweed, cooked and cooled soba noodles, and sliced shitake mushrooms.
  4. In a small dish, whisk collectively the salad dressing substances: sesame oil, soy sauce, rice vinegar, sugar (non-compulsory), wasabi paste, pink pepper flakes, ginger, and garlic.
  5. Pour dressing over noodle combination and toss nicely.
  6. Place in a salad bowl or platter and garnish with cherry tomatoes and sesame seeds. Chill till serving time.
  7. Yields 8 servings.


*Could use 2 ounces recent shiitake mushrooms (or one other selection) as an alternative of dried mushrooms soaked in boiling water.

Make this recipe gluten-free through the use of gluten-free soba noodles and soy sauce, and swapping seitan (which is constituted of wheat) to tofu.

  • Prep Time: quarter-hour
  • Cook dinner Time: 4 minutes
  • Class: Salad
  • Delicacies: Japanese


  • Serving Measurement: 1 serving
  • Energy: 200
  • Sugar: 3 g
  • Sodium: 579 mg
  • Fats: 3 g
  • Saturated Fats: 0 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Protein: 14 g

Key phrases: vegan salad, seaweed salad, soba noodles

For different salad recipes, take a look at a few of my favorites:

Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Swiss Chard Salad with Oranges and Citrus French dressing

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