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This Soba Noodle Salad is all about bold flavors, balance, and texture—from crispy tofu and umami-packed shiitake mushrooms to a rich, sweet-savory black garlic miso dressing. It’s the kind of salad I reach for when I want something refreshing, filling, and packed with flavor.

Black garlic adds deep, caramel-like sweetness, perfectly balanced with nutty sesame oil, mellow miso, and tangy vinegar. Tossed with cold soba noodles and topped with crunchy shallots and golden tofu, this is a meal-prep-friendly bowl that satisfies on every level.

Why You’ll Love This Recipe

• • Packed with umami and texture in every bite
• • Naturally vegan and easy to make gluten-free
• • Comes together in about 30 minutes
• • Great for lunch, meal prep, or a chilled noodle dinner!

INGREDIENTS YOU’LL NEED

Black Garlic Miso Dressing

• 2 cloves black garlic
• 2 tbsp sesame oil
• 2 tbsp maple syrup or other sweetener
• 1 tbsp rice vinegar or distilled white vinegar
• 1 tbsp white miso paste
• 1/2 to 1 tbsp soy sauce to taste
• Optional: 1 tbsp water to thin the dressing

Crispy Tofu

• 1/2 lb extra firm tofu , drained and pressed
• 1/4 cup corn starch
• 1/8 tsp ground black or white pepper
• 1/2 tsp kosher salt or 1/4 tsp sea salt
• Neutral oil , for frying 

Shiitake Mushrooms

• 6 pcs fresh shiitake mushrooms thinly sliced
• Splash mirin
• Splash soy sauce to taste

Noodles & Toppings

• 5.2 oz soba noodles about 3 bundles, 50 g each
• Fried shallots see how to make crispy shallots here
• Optional: sliced cucumbers shredded carrots, or herbs

HOW TO MAKE THOS SOBA NOODLE SALAD WITH BLACK GARLIC MISO DRESSING

Make the Black Garlic Miso Dressing

• There are two easy ways to prepare this dressing:
• By hand (no blender):
• Mash or finely mince the black garlic cloves into a paste.
• Whisk together with miso, sesame oil, maple syrup, vinegar, and soy sauce until smooth.
• Add a splash of water to thin, if needed.
• Using a blender or food processor:
• Blend all dressing ingredients until smooth and creamy. This is especially helpful if your black garlic is a bit firm or sticky.
• The dressing may taste intense on its own—don’t worry! It mellows out beautifully once mixed with the noodles and other toppings.

Cook the Soba Noodles

• Cook noodles according to package instructions.
• Drain and rinse under cold water to stop the cooking process and prevent sticking.
• Drain well and set aside.

Make the Crispy Tofu

• Slice tofu into cubes or slabs.
• Toss in a mixture of corn starch, salt, and pepper until coated.
• Pan-fry or air-fry until crispy and golden on all sides.
• Drain on paper towels and set aside.

Sauté the Shiitake Mushrooms

• Heat a bit of oil in a skillet.
• Add sliced mushrooms and cook until lightly browned.
• Add a splash of mirin and soy sauce to deglaze and season.
• Cook for another 1–2 minutes until tender.

Assemble the Salad

• Place the noodles in a bowl and pour the dressing. Alternatively, you can toss cold soba noodles with the black garlic miso dressing.
• Top with crispy tofu, sautéed mushrooms, and any fresh veggies you like.
• Finish with a generous sprinkle of fried shallots and sesame seeds. Mix well to enjoy (if you didn’t pre-mix the noodles!)

MORE RECIPES YOU’LL LOVE

• Easy Spicy Miso Noodles
• Korean Cucumber Salad
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Spicy Cucumber Salad
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Ginger and Scallion Noodles

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