Cold soba noodles, edamame, shredded carrots, cucumber, sesame seeds, and a ginger miso dressing. Japanese minimalism at its most satisfying.
Cook soba 4 minutes in boiling water. Immediately drain and rinse under cold running water until completely chilled. Toss with sesame oil to prevent sticking. Cold soba stays separate and silky.
Julienne carrots into matchsticks. Slice cucumber thinly. Blanch edamame 2 minutes. Slice green onions on the bias. Tear nori into small pieces. Prep everything before combining.
Toss soba with dressing. Layer vegetables on top in sections rather than mixing — the visual contrast is part of the dish. Scatter sesame seeds and nori. Serve chilled.
The umami-forward dressing that makes this noodle salad taste like it was made by a restaurant. Worth making double.