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Crunchy Asparagus Miso Soba Noodle Salad

This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING!  Best served cold or at room temperature, it’s  a perfect make-ahead meal for guests or even tomorrow’s lunch.

Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites.  If our peas were ready, we’d add them too but it’s just been too much crazy weather to make the timing happen.

Soba and Veggies Noodles

Soba and Veggies Ingredients

Tastes great the next day too if there’s any leftover.

Crunchy Asparagus Miso Soba Noodle Salad


  • 1/2 package Organic Soba (Buckwheat) Noodles (about 4 oz
  • 1/4 cup Organic Sesame Oil (not toasted)
  • 1/4 cup Chickpea Miso Paste (Can substitute your favorite)
  • 1/4 cup Mirin or 2 tbsp. Brown Sugar and 2 Tbsp Water
  • 1 Lime, juiced
  • 1 Inch Chunk Ginger, grated
  • 2 Green Onions or Scallions, thinly sliced
  • 1/2 cup Cilantro, chopped
  • 2 Green Onions or Scallions, thinly sliced
  • 1 Carrot, grated thickly
  • 1/2 cup Cabbage, shredded
  • 8 Asparagus Stalks, thinly sliced
  • 1/2 Red Pepper, thinly sliced
  • 1 Hot Pepper, finely minced (optional)
  • 1/4 cup Peanuts, chopped (optional)


  1. 1. Cook the Soba. Cook the soba noodles according to package directions (about 4 minutes in boiling water), drain and rinse well with cold water, drain again.
  2. 2. Make the Dressing.  Combine the oil, miso, mirin (or sugar and water), lime jiuce, ginger and chopped green onion.  Add the hot pepper if using.  Mix well and let sit for 10 minutes for flavors combine.
  3. 3.  Mix the Salad.  Place the chopped veggies in a medium bowl, reserving 1 tablespoon of chopped cilantro for garnish.add drained and cooked noodles.  Top with dressing and mix well to coat all veggies and noodles.
  4. 4. Garnish and Enjoy.  Garnish with chopped peanuts if using and reserved cilantro.
Serves 2-4 depending upon portion size.  We like ours with a chili garlic sauce but we're hotheads so follow your taste-buds.