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Vegan Soba Noodle Salad

Vegan Cold Soba Noodle Salad Recipe

I go through ingredient obsessions. And for me, the ingredient of the moment is buckwheat. In the past months, I’ve explored using it in many recipes. So, without further adieu, I share with you this delightfully creamy, super easy, cold vegan soba noodle salad recipe with shiitake mushrooms, asparagus and a ginger tahini dressing.

It makes ~4 servings.

A few things…

A creamy, simple vegan cold soba noodle salad recipe with shiitake mushrooms, asparagus and ginger tahini dressing

Vegan Soba Noodle Salad

Ginger Tahini Dressing:

1 Tbsp peeled and minced fresh ginger root

1 tsp white miso paste

½ tsp garlic powder

3 Tbsp tahini

3 Tbsp reduced sodium soy sauce (OR gluten free tamari)

1 Tbsp lemon juice

1 Tbsp maple syrup

Salad:

9.5 ounce package of soba noodles (see note above)

1 Tbsp sesame oil

3 garlic cloves, finely chopped

2 cups bite-size pieces of asparagus

3 cups halved fresh shiitake mushrooms, stems removed

2 scallions, thinly sliced

Marinated baked tofu diced into cubes – optional (see notes above)

Sesame seeds, to top – optional

1. First, you’ll make the soba noodles for the salad. Fill a large pot with water. Cover it with a lid, and bring it to a boil for the soba noodles. Follow the directions on the package of noodles. When they are done cooking, rinse them with cold water and set them aside to drain.

2. Next, you’ll work on the vegan soba noodle salad dressing. Add all the ingredients listed under “Ginger Tahini Dressing” to a small food processor or blender. Blend until smooth. Set aside.

3. Add the sesame oil and garlic to a large skillet. Stir around the garlic for ~20 seconds over high heat. Then, add the asparagus, and stir around for another 30 seconds. Then, add the shiitake mushrooms. Sauté until the shiitakes are cooked through. Remove the skillet from heat and allow to cool.

4. In a large mixing bowl, add the dressing and noodles. Toss until the noodles are well coated. Then, add the sautéed asparagus and mushrooms, the scallions, marinated baked tofu (if using). Combine, and taste. Adjust flavors, if needed (more soy sauce? more lemon juice?). Top this vegan soba noodle salad with sesame seeds (if using). Serve.

Cold soba noodles with a ginger tahini dressing, shiitake mushrooms and asparagus

4 responses to “Vegan Soba Noodle Salad”

  1. writinstuff – Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!
    writinstuff says:

    Looks incredible and another dish to feed my noodle addiction!

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Yay! Thank you!

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Thank you! You made my day!

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