Soba Noodle Salad with Miso Dressing

Serves: 4–6
Prep: 45 minutes
Cooking: 5-8 minutes


  • 300 g sashimi-grade salmon
  • 200 g soba noodles
  • 1 avocado, sliced
  • 1 orange, segmented
  • 1 Lebanese cucumber, halved lengthways, seeds removed, julienned
  • 4 spring onions, finely sliced
  • 3 strips of dried wakame, soaked for 10 minutes (optional)
  • 1 1/2 tablespoons black or white sesame seeds
  • Dressing
  • 1 tablespoon white miso paste
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil or grapeseed oil


Cut the salmon into thin slices with a sharp knife.

For the dressing, whisk all the ingredients together in a small bowl.

Cook the soba noodles as per the packet instructions, strain and cool under a tap of running cold water.

Combine the noodles with the salmon, avocado, orange segments, cucumber and spring onion in a large bowl. If using the wakame, drain, roughly chop and add to the salad. Pour over the dressing and toss well. Arrange the salad on a platter and sprinkle with the sesame seeds.