Soba Noodle Salad with Miso Sesame Tofu

Cold Soba Noodle Salad with Miso Sesame Tofu: Just perfect for our hot summer weather. Image: Supplied.

Soba noodle salad with miso sesame tofu for lunch time

Are you looking for more plant-based dishes to enjoy for lunch. This soba noodle salad with miso sesame tofu is going to be perfect.

Soba Noodle Salad with Miso Sesame Tofu

Cold Soba Noodle Salad with Miso Sesame Tofu: Just perfect for our hot summer weather. Image: Supplied.

There’s something so satisfying and comforting about eating a bowl of noodles. You can add simple ingredients and turn a good meal into a great one. This vegan soba noodle salad with miso sesame tofu is the latest recipe you’ll want to try for lunch. This recipe will make a small jar, enough for about two servings. You can also use any vegetables in your pantry and fridge to make it your own. This Soba noodle salad with miso sesame tofu recipe can be made in advance making it a great dish to serve when friends and family come around

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Soba noodle salad suggestions

This recipe is fresh with a zesty flavour. It’s also full of immune-supporting ingredients like miso, fresh ginger, and garlic. Sweet white miso is a fermented soya bean paste and rich in essential minerals and contains various B vitamins, vitamins E, K, and folic acid. As a fermented food, miso provides the gut with beneficial bacteria. The tofu is a great source of plant-based protein which is an important part of a full vegan and vegetarian diet.

ALSO READ: Vegan breakfast burrito: Tofu and eggplant wrap to start your day

Are you looking for more plant-based dishes to enjoy for lunch. This soba noodle salad with miso sesame tofu is going to be perfect.

Last updated on 9 May 2023

Soba noodle salad with miso sesame tofu recipe

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Recipe by Ursula Lake Course: MainCuisine: AsianDifficulty: Easy


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  • Miso-sesame marinade/dressing
  • 30 g 30 fresh ginger

  • 1 1 fat green chilli (not the birds-eye skinny ones) with the seeds removed

  • 50 ml 50 sweet white miso (suggestion: Clearspring organic one)

  • 45 ml 45 merin

  • 2 tsp 2 tamari (or soy sauce)

  • 60 ml 60 sesame oil

  • 1 clove 1 garlic

  • 1 tsp 1 maple syrup

  • 2 tbsp 2 tahini

  • 2 tsp 2 apple cider vinegar

  • zest of one lime

  • juice of 2 limes

  • 150 g 150 non-GMO firm tofu (Suggestion: organic extra firm tofu from The Tofoo Company)

  • 50 g 50 cashew nuts

  • 4 4 baby aubergines, or one normal-sized one cut into chunks a couple of inches long

  • 1 tbsp 1 coconut oil

  • 1 bunch 1 spring onions, sliced thinly and diagonally.

  • 50 g 50 sugar snaps or mange tout

  • 50 g 50 baby sweetcorn halved length-ways

  • 500 g 500 soba noodles (or two bundles)

  • pinch of salt

  • 1 handful 1 coriander chopped finely

  • ½ ½ red chili, chopped finely

  • juice of ½ a lime

  • sesame seeds


  • Place all the marinade ingredients in a high-speed blender and process on high for a few minutes. Stop and check the taste for seasoning, maybe adding a bit more salt or maple syrup depending on your taste and blend again. You are aiming for a light golden colour and silky-smooth texture.
  • Chop up the tofu into chunky inch thick cubes and place in a bowl or glass container. Pour over about half of the marinade and turn the chunks over, making sure that all the tofu is well covered in the sauce. Refrigerate for at least a few hours, ideally overnight. Keep the rest of the marinade in a jar and refrigerate, you will need it later!
  • As this is a cold soba noodle salad you can cook the noodles first. Fill the largest saucepan or cooking pot you have with hot water, add a pinch of salt and bring to a boil. Noodles need tons of space when you cook them or they will stick together. If you don’t have a very large saucepan, find the biggest one you have and then cook the noodles in batches.
  • Cook the noodles for about 4 minutes and then rinse thoroughly with hot water and allow to drain and cool. 
  • Prepare a selection of Asian style vegetables to go in your salad. Raw courgette or cucumber ribbons look pretty, carrots batons, shitake mushrooms, frozen edamame or some tender stem broccoli will work too. Feel free to use what is in your vegetable drawer and improvise.
  • Using a frying pan dry-fry the cashew nuts for a couple of minutes until they start to catch and go golden in places, remove them from the pan and keep to one side.
  • In the same frying pan, heat up some coconut oil and shallow fry the aubergine until it becomes soft and golden, probably about 5-7 minutes in total.  Place on a plate on kitchen paper to absorb some of the oil and allow it to cool.
  • The other vegetables look really colourful raw. Or if you prefer them cooked, using a griddle pan if you have one. Add the other vegetables and slightly char the vegetables for a few minutes in the pan, turning them once.
  • Finally, place the marinated tofu on the griddle or frying pan and cook them for a few minutes on both sides. If using the griddle, you will hopefully get the nice charred lines on the tofu!
  • To finish, take the cold, cooked noodles and place them in a mixing bowl and cover them with the remaining marinade and mix thoroughly. Add the red chilli (if using it) and the cooked or raw vegetables and most of the toasted cashews and coriander, saving some of both to scatter on top. At this point, it’s good to let the mixture sit in the fridge for a few hours or even overnight.
  • Divide into two separate bowls and top with the cooked tofu chunks, the remaining cashews, coriander and if you fancy, a final flourish of sesame seeds. 


  • Double-up on the marinade recipe, as it keeps well in the fridge for at least a week. Then, pour it on some steamed vegetables or salad leaves, topping with nuts and seeds.

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