Summer Soba Salad

with Corn and Soy-Mirin Dressing

30 MIN

2 Servings

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From the Test Kitchen

As summer heats up, the beauty of soba salad—the classic Japanese dish made with buckwheat noodles—is that it’s served cool. Here, we’re making a soba salad that’s perfect for the weather, using the season’s finest produce: fresh cherry tomatoes, sliced cucumber and a savory sauté of corn and aromatics. And for a vibrant, herbaceous finish, we’re garnishing the dish with Thai basil, a uniquely flavorful, purple-stemmed variety native to Southeast Asia. Stay cool, chefs!

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Nutrition

PER SERVING
Calories

695 Cals (est.)

fresh

ingredients

8 oz Soba Noodles
5 oz Cherry Tomatoes
3 Scallions
2 Ears Of Corns
1 Cucumber
1 bunch Thai Basil
2 Tbsps Rice Wine Vinegar
1 1-Inch Piece Ginger
¼ cup Soy Glaze
2 tsps Soba Salad Spice Blend (Black Sesame Seeds, White Sesame Seeds & Ground Szechuan Peppercorns)
2 Tbsps Mirin

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Halve the cucumber; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Pick the Thai basil leaves off the stems; discard the stems. Halve the cherry tomatoes.

2 Cook the corn & aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the aromatics are softened and fragrant. Remove from heat.

3 Make the soy-mirin dressing:

While the corn and aromatics cook, in a small bowl, combine the vinegar, soy glaze and mirin. Whisk until thoroughly combined.

4 Cook the soba noodles:

Add the soba noodles to the pot of boiling water. Cook 4 to 6 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Transfer to a large bowl.

5 Make the salad:

To the bowl of cooked soba noodles, add the cherry tomatoes, cucumber, cooked corn and aromatics, soy mirin dressing, half the Thai basil and (reserving a pinch) as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and season with salt and pepper to taste.

6 Plate your dish:

Divide the salad between 2 dishes. Garnish with the green tops of the scallions, remaining Thai basil and remaining spice blend, if you'd like. Enjoy!