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Matcha Soba Salad

Serves 6 | ready in 30 minutes


    Matcha Soba Salad

    This salad is a great way to welcome spring. Cha soba are buckwheat noodles that have matcha green tea added to them. They can be easily sourced next to the regular soba noodles in the Asian section of some grocery stores. To make this into a more substantial meal, serve topped with some slices of tempeh or tofu.


    Crunch time

    This salad is easily customizable to incorporate whatever vegetables are hanging around in your refrigerator. Ribboned carrots, julienned peppers or thinly sliced celery would all add a great crunchy contrast to the soft noodles.


    Matcha Soba Salad


    • 1 tsp matcha green tea powder
    • 1 1/2 tsp finely grated ginger
    • 1 Tbsp unseasoned rice vinegar
    • 2 Tbsp extra-virgin olive oil
    • 1 Tbsp water
    • 1 Tbsp white miso paste
    • 2 Tbsp low-sodium soy sauce or tamari
    • 1 tsp toasted sesame oil
    • 8 oz cha soba noodles or regular soba noodles
    • 6 large asparagus spears
    • 4 medium-sized radishes, trimmed and sliced into paper-thin rounds
    • 1/2 English cucumber, cut in half and sliced into thin half-moons
    • 2 green onions, trimmed and thinly sliced
    • 1 cup frozen peas or edamame, thawed
    • 2 Tbsp black sesame seeds
    • 1 cup mixed microgreens
    • 2 Tbsp edible flower petals, for garnish (optional)


    Per serving:

    • calories231
    • protein7g
    • fat7g
    • carbs34g
      • sugar2g
      • fiber4g
    • sodium312mg



    Make the salad dressing: In blender, place matcha powder, ginger, rice vinegar, olive oil, water, miso paste, soy sauce or tamari and sesame oil. Blend until well combined and smooth. Alternatively, you can whisk these ingredients together in bowl. Refrigerate until ready to use.


    Make the salad: Bring large pot of water to a boil. Cook soba noodles according to package directions. Drain cooked soba noodles and rinse well under cold water until chilled, about 2 minutes. Allow to drain for a couple of minutes before transferring to large bowl. Drizzle noodles with half the dressing and toss until noodles are well coated.


    Using vegetable peeler, slice asparagus into long ribbons and add to bowl with noodles along with radishes, cucumber, green onions, peas or edamame and sesame seeds. Gently toss until well combined. Drizzle with remaining dressing before garnishing with microgreens and edible flower petals, if using.


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    This recipe is part of the Made with matcha collection.



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