Soba Salad

I have quite a few comfort foods.  Fried eggs, rice + shoyu.  Kulolo.  A really good spam musubi…  

But I very rarely allow myself to have them in their original state anymore, since figuring out my intolerances to wheat, dairy and sugar a few years back.  Nowadays, when I can, I skip the pre-made versions and prepare healthier options at home with things like brown rice and liquid aminos [this saves me on cash, sodium, and calories!]. 

Ben + I both love buckwheat soba salads – they’re definitely one of my comfort foods, and the perfect refreshing summer meal – so I set out to make a homemade version [not that this is a very unhealthy meal to begin with], but we came upon a few issues. 

  1. Buckwheat soba isn’t 100% buckwheat.  Every single soba noodle package on this island – and online – includes wheat.  We decided to grab the package with the highest percentage of buckwheat – I’d limit the amount I ate.  To make this recipe gluten-free, you could use rice noodles… but then it wouldn’t be a ‘soba’ salad anymore.  Anyway…
  2. Prebought soba sauce has sugar [or corn syrup!] and sky-high levels of sodium.  To remedy this, make your own sauce by mixing together: 3 Tbsp dashi (soup) or any type of stock, 2 Tbsp low-sodium soy sauce, 1.5 Tbsp rice vinegar, 1 Tbsp mirin, and 1 tsp sesame oil.  Or, if you want, dilute the sauce [even if it says it’s already diluted] with an equal amount of water. 

I also have to tell you that I really missed my Grandma Pat [my full-Japanese-best-chef-in-the-universe grandma] while recreating this recipe.  I tell you this because, in my state of nostalgia I grabbed the super-overly-processed and full-of-food-coloring fishcake instead of the more natural kind. 

My bad.  Grandma used to use the pink one.  Old habits die hard. 

And sometimes comfort food is worth it. 


Soba Salad

[ingredients] – makes four servings

  • One package buckwheat soba noodles [see note #1 above]
  • One package fishcake
  • 1 cucumber – sliced
  • 1 carrot – sliced
  • 4 full eggs + 2 egg-whites
  • 1 c grape tomatoes – halved
  • 4 c salad greens
  • 1 c cilantro – thick stems removed, then chopped
  • soba noodle sauce [see note #2 above for recipe]


Cook soba noodles according to directions.  Place them on the side to cool.  You may want to add a little oil to keep them from sticking.

Whisk eggs + egg whites, scramble them in a frying pan, then cut them into long strips. 


[Farm fresh eggs are the best!  So bright and happy!]

Chop your veggies and fishcake. 


And now for the fun part!: Assemble your salad.  This dish is great for a dinner party because everyone can create their salad to their own liking. 


Enjoy!  Don’t forget the sauce. Smile 


Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


8 thoughts on “Soba Salad

  1. AmandaonMaui says:

    Oh, and Kikkoman has wheat in it. I haven’t found one that doesn’t. I use San-J wheat free tamari. Bragg’s liquid aminos is produced in a disgusting way now, and so I switched from using it.

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