Light Soba Salad with Tsuyu and Asian Pickle

Light Soba Salad with Tsuyu and Asian Pickle

This soba salad combines Tsuyu, a rich flavored sauce based on dashi, with a sweet and tangy Asian pickle that can be made from carrot, mushroom, and radish. Light and refreshing, the spicy nuances and character of the buckwheat are complemented beautifully.

Chef, and fellow Noodler, Jon Silveira

Serves 3

Active Prep Time: 
1 hour prep, 15 minutes assembly



1 9oz package Dumpling & Strand 100% Buckwheat Soba noodles
Tsuyu dressing (see recipe below)
Asian pickled vegetables (see recipe below)
Fresh chive, coarsely chopped
1 tbsp Black sesame seeds

1 cup Dashi Broth (see recipe below)
¼ cup Soy sauce
¼ cup Mirin

3 cups Water
2 Tbsp Bonito flakes
1 6” sheet of kombu (dried seaweed)

1 cup Vegetables (shitake, radish, carrot), sliced or cut into julienne
1 Tbsp Salt
1 Tbsp sugar

1 cup sugar
1 cup white distilled vinegar
1 cup water – to taste


1. Pickled vegetables: Combine sliced vegetables with salt and 1 Tbsp of the sugar and massage. Let vegetables sit for 10 minutes in colander. Drain the moisture that was drawn out and rinse the vegetable in cold water. Squeeze them dry.
2. On the stove, Bring vinegar to a boil, add the sugar and dissolve. Turn off the heat and add the water. Once cold, pour over the vegetables. Allow vegetables to sit for 30–90 minutes.
3. Dashi broth: In another small pot, bring the water, bonito flakes and kombu to a boil, then simmer for 10 minutes. Then turn off head and let steep for another 10 minutes.
4. Using only 1 cup of dashi, combine with soy and mirin. Refrigerate to cool. (Use remaining Dashi in another recipe -- DIY Ramen Bowls, perhaps?)
5. Once vegetables and tsuyu are ready, time to make the noodles. Start a large stock pot of 4 qts of water to boil. Add 3 tsps of salt to water.
6. Once the water is up to a VIGOROUS ROLLING BOIL, gently loosen noodles and drop into boiling water. Boil noodles for 2 minutes, drain and then shock in ice/water bath to firm.
7. In a bowl, toss noodles with tsuyu dressing and pickled vegetables.
8. Transfer to plates or bowls.
9. Serve immediately