A refreshing and flavorful soba noodle salad with a tangy citrus dressing, perfect for a light meal or side dish.
Boil water in a large pot and add a pinch of salt.
Adding salt to the water enhances the flavor of the noodles.
Cook the soba noodles in the boiling water until tender, about 4 minutes.
Stir occasionally to prevent the noodles from sticking together.
Add the carrots and edamame to the pot during the last minute of cooking.
This step ensures the vegetables are lightly cooked but still crisp.
Drain the noodles and vegetables in a colander and rinse with cold water.
Rinsing with cold water stops the cooking process and cools the noodles.
In a large salad bowl, whisk together the soy sauce, lime juice, miso, mirin, and sugar.
Whisk until the miso is fully dissolved for a smooth dressing.
Add the spinach, noodles, carrots, edamame, and scallions to the bowl and toss with the dressing.
Toss gently to avoid breaking the noodles.
Garnish the salad with toasted sesame seeds and grated ginger before serving.
Toast the sesame seeds in a dry pan for extra flavor.
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