Recipe description
June 16, 2026
Cold Soba Salad with Miso Dressing
A refreshing cold soba salad that supports gentle gut health.
92%
General Gut Health Match
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Overall
You indicated the following dietary preferences:
This recipe supports the following dietary preferences:
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, soy, sesame, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from buckwheat soba and vegetables.
- Includes miso fermentation for depth and gut-friendly flavors.
- Diverse plant ingredients with seeds support balanced nutrition.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Noodles
2
bowl
Miso
2
tablespoon
Soy sauce
6
teaspoon
Oil, sesame
1
tablespoon
Vinegar
1
tablespoon
Honey
3
teaspoon
Seed, sesame
1
tablespoon
Onion, spring
0.25
cup
Instructions
1
Cook soba noodles according to package instructions until al dente. Drain and rinse under cold water.
2
Slice cucumber and carrot into thin julienne strips.
3
In a bowl, mix miso, olive oil, lime juice, and sesame seeds until smooth.
4
In a large mixing bowl, combine the cooked soba noodles, sliced vegetables, and green onion.
5
Pour the miso dressing over the noodle salad and toss well to combine.
6
Serve the salad cold, garnished with additional sesame seeds if desired.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
14 g
Protein
58 g
Carbohydrates
6 g
Fiber
8 g
Sugar
14 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What are the main ingredients in the miso dressing?
Miso paste (soy), rice vinegar, sesame oil, optional sweetener, and water or a splash of soy sauce. Note: contains soy and sesame; check labels if you have allergies or gluten concerns.
Is this dish gluten-free?
Not necessarily. Soba noodles are often made with wheat; check the package. If you use 100% buckwheat soba, it can be gluten-free; otherwise it contains gluten.
Can I make this vegan?
Yes. The dressing is plant-based; ensure the miso is vegan and does not contain fish; most miso is vegan.
What vegetables go well with it?
Cucumber, bell pepper, carrot, snap peas, edamame, radish, shredded cabbage, and fresh herbs.
How should I store leftovers?
Refrigerate in a covered container; best within 2–3 days. If possible, store the dressing separately and toss before serving.
How do I keep soba from sticking when serving cold?
Cook until al dente, rinse with cold water, drain well, and toss with a little oil if desired.
Can I add protein to this salad?
Yes—tofu, edamame, chickpeas, or a boiled egg if you’re not vegan.
Is the dressing high in salt?
Miso is salty; taste and adjust. Use a low-sodium miso or reduce the amount of dressing you use.
How should I serve this for meal prep or as a side dish?
Serve cold; pair with colorful vegetables and seeds; portion for lunches or as a side.
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