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Summer Soba Noodles

Serves 2-4
Course Brunch, dinner, Lunch
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


  • 3-6 Soba noodle bundles approximately 1 bundle per person I recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket
  • 2-4 green onions/chives – finely sliced
  • 2 carrots shredded, julienne or grated
  • 1 seedless cucumber julienne or thinly sliced
  • ½ avocado
  • 1/4-1/2 cup unshelled and cooked edamame beans optional
  • 1 block of extra firm Tofu remove the excess water patting it with paper towels and cut into small cubes.

For the sauce:

  • 3 tablespoons soy sauce.
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil + one extra tablespoon for finishing.
  • 2 tablespoons of honey or agave nectar.
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove grated
  • the juice and the zest of one small orange.

Garnish with:

  • Thai Basil to garnish
  • Black or gold sesame seeds
  • 1 Red chili thinly sliced


  1. In a bowl whisk all the sauce ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.
  2. Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.
  3. Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly. Keep an eye on them to avoid overcooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again in a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.
  4. In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching on the edges adds great flavor.

  5. In a large bowl season the noodles with a tablespoon of sesame oil and the sesame seeds.

  6. Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chili.
  7. Serve a small sauce bowl per person for extra dipping the noodles. Enjoy!