Quick Soba Salad


This meal reminded me that I can build a satisfying dinner even when my produce drawer is nearly empty. All I had was carrots and spinach, and a salad didn’t sound appealing on a cold and rainy evening. Then I saw soba noodles in the pantry and googled “recipe carrot spinach soba miso”—and I found my favorite recipe of the week.

This is a healthy meal with big flavors and eye-catching colors. It’s just as good hot or cold, so I recommend packing up the leftovers and taking them to work for lunch. If you have any cilantro, that would be a fantastic addition!


  • 1 large carrot
  • 3/4 cup frozen edamame (no pods)
  • 3 oz soba noodles
  • 1 tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • 2 tsp miso paste
  • 1/4 tsp onion powder
  • 1/2 tsp ground coriander
  • 1 tsp freshly grated ginger
  • 1 tsp sesame oil
  • 4 oz baby spinach


  1. Boil a medium pot of water over high heat. Grate the carrot into a large bowl.
  2. Add the noodles to the boiling water and bring back to a boil for 2 minutes. Add edamame, bring back to a boil, and cook for 1 additional minute. Drain in a colander. Shake off excess moisture, and then pour over the shredded carrots. IMG_4656
  3. Combine soy sauce, vinegar, miso, onion powder, coriander, ginger, and sesame oil in a small bowl. Mix together as much as possible. Microwave for 30 seconds and mix again until completely smooth. Remove any miso chunks that will not loosen up.
  4. Add the spinach to the noodles and mix. Microwave the bowl for 30 seconds and mix again until the spinach wilts.
  5. Pour the dressing over noodles and mix well. Divide into 2 bowls and serve.

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