Miso Soba Edamame Salad with Sesame Crunch

Part of: Big Bowls, High Protein, Vegan

Cold noodle salad that eats like a full meal. Chewy soba, protein-packed edamame, and a salty-sweet miso dressing you will want on everything.

Why This Works

• Soba and edamame create satisfying plant protein.
• Miso dressing brings deep umami fast.
• Shredded vegetables stay crisp in the fridge.

Ingredients

Salad Base

• 6 oz soba noodles
• 1 1/2 cups shelled edamame
• 2 cups shredded purple cabbage
• 1 cup shredded carrot
• 1 red bell pepper, thinly sliced
• 3 scallions, sliced
• 1/4 cup cilantro

Miso Dressing

• 1 1/2 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp sesame oil
• 2 tbsp warm water

Crunch

• 2 tbsp toasted sesame seeds
• 1 tbsp crushed roasted seaweed snacks

Method

1. Cook soba, rinse cold, and drain well.
2. Blanch edamame for 3 minutes if needed and cool.
3. Whisk miso dressing until smooth.
4. Toss noodles, edamame, cabbage, carrot, pepper, scallions, and cilantro with dressing.
5. Top with sesame seeds and seaweed crunch.

Make It Sexier

• Add chili crisp on top.
• Finish with extra toasted sesame oil drops.

Swaps & Shortcuts

• Use whole wheat spaghetti if no soba.
• Use bagged coleslaw mix.

Meal Prep & Storage

• Keeps 3 days chilled.
• Add crunch right before eating.

Best For

Make-ahead vegan lunches that travel well.