Chilled Japanese soba noodles with cucumber and a sesame and miso dressing

Preparation info
    • Difficulty


Appears in

By Signe Johansen

Published 2018

  • About

If you’ve never tried chilled soba noodles you’re in for a treat. I learnt how to make this dish when I spent time in Japan before I went to university. Japanese summers are famously hot and sticky, so this chilled dish has an immediately restorative effect when you’re wilting from the heat.


  • 100 g soba noodles (100% buckwheat are best for this)
  • cucumber, cut into ribbons with a vegetable peeler or into small cubes for a contrast with the soba


Cook the noodles according to the packet instructions until al dente (usually about 5 minutes) then immediately drain and chill in a sieve with a few ice cubes.

Whisk the ingredients for the dressing together in a small bowl and taste. It should have quite a savoury-sour flavour. If necessary, add more vinegar, miso paste or sesame oil until it tastes the way you like it.