Soba Noodle Salad

Vary this easy salad according to seasonal veggies, and you have a quick and delicious Meatless Monday meal.

By / Photography By Miya Kusumoto | July 21, 2017


Heat a large pan over high heat. Add peanut oil and onion and cook for 1 to 2 minutes. Once soft, add tofu and gently cook for 2 to 3 minutes until tofu is a light golden brown. Set aside.

Cook the soba noodles according to package instructions, running under cool water once complete. Let dry slightly and toss with 1 tablespoon of sesame oil. Set aside.

Combine ginger, garlic, soy sauce, remaining 2 tablespoons of sesame oil, lime juice, mirin and green onions (reserving some for garnish) in a small bowl. Whisk to combine. Place soba noodles, tofu mixture and spinach in a large serving bowl and toss the mixture with the salad dressing. Top with extra green onions, sesame seeds and crushed red pepper flakes.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!




  • 2 tablespoons peanut oil
  • 1/2 small onion, diced
  • 1 package extra firm tofu, sliced into 1/4-inch slices
  • 1 package soba noodles
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 2 tablespoons mirin
  • 3 green onions, sliced
  • 5 ounces fresh spinach
  • 1 tablespoon sesame seeds
  • 1 teaspoon crushed red pepper flakes
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