Salmon and Edamame Soba Noodles


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noodles and edamame in a black bowl

Serve this protein-packed dish of soba noodles, salmon, and edamame in a sweet and sour dressing for a simple, satisfying dinner or quick lunch.

Since my early 20s I’ve lived in places where people vacation. In Washington D.C., I rode the metro to work half-asleep and surrounded by bright-eyed students buzzing over maps of the city’s monuments. In Bangkok, schlepping home in business attire, I pass red-shouldered visitors in sundresses. It’s part of the fun, and occasionally part of the challenge, of living and working somewhere that is a destination.

There’s an up-side to destination-city living though – daily reminders of all that is good about the city you call home.

All too fast, we have a tendency to overlook the things that make a place special. It becomes my default to gripe about Bangkok’s heat or traffic. My mental checklist of new colors and scents and scenes in this city gets dusty from non-use.

Ginger and Edamame on a wooden table

This blog helps, for sure. There’s nothing like the practice of writing to remind me of what is unique about a day, a place, or a person.

But the most fun solution is to join all those tourists and see the awesomeness of Thailand through the eyes of someone on vacation.  Someone who can spend their days on a lounge chair in the warm shade, sipping fruity drinks without a care in the world except when to apply more sunscreen (to which, for a person as pale as myself, the answer is always now).

Miso Vinaigrette in a small white pitcher

We’re hitting the beach with friends starting Saturday. It’s going to be an odyssey to get to this Gilligan’s Island of a place that requires a flight, a bus, a ferry, and finally, a short transit by long-tail boat.

In preparation, it’s been a week of simple, healthy dinners interspersed with a bit of packing and a lot of soaking in the quiet of being home before travel.

Soba Noodles with Miso Vinaigrette in a bowl

Before going on vacation, I check every corner of my refrigerator the way that others check to be sure all their doors are locked.  I like to do a clean sweep, tossing or freezing anything that won’t last through our return.  No matter how chaotic the rest of our lives are as we close the door and head to the airport, it’s that clean refrigerator that signals to me I can leave it all behind.

Some of the best dinners come together thanks to a refusal to go to the store and a desire to render the fridge clean and bare.  Salmon and Edamame Soba Noodles is such a meal.  It’s made special by pantry staples – soba noodles and a simple, tart miso vinaigrette, but the addition of vegetables and a protein make it a complete (and pleasing) dinner.  I loved this combination, particularly as leftovers in my lunch – it’s brimming with protein and the flavors just get better in the fridge.

soba noodles, edamame and salmon in a black bowl

The countdown begins.  The beach is waiting.  In 48 hours, there will be no difference between myself and all those tourists.  I’m reclaiming this place and every bit of its beauty.

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5 from 1 vote

Salmon and Edamame Soba Noodles with Miso Vinaigrette

Serve this protein-packed dish of soba noodles, salmon, and edamame in a sweet and sour dressing for a simple, satisfying dinner or quick lunch.
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 4 servings


  • Blender
  • Half Sheet Pan
  • Oven-Safe Wire Rack
  • Mixing Bowl


For the Dressing:

  • 1/3 cup Rice Vinegar
  • 2 Tbsp White or Yellow Miso
  • 2 large Garlic Cloves, peeled
  • 1 Tbsp Sugar
  • 2 tsp chopped Fresh Ginger
  • 1 Tbsp Asian Sesame Oil
  • 1/4 cup Sunflower Oil

For the Noodles:

  • 4 oz Salmon Filets
  • 2 tsp Sunflower Oil
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 8 oz Soba (Japanese buckwheat noodles)
  • 1 medium Red Bell Pepper, cut lengthwise into thin strips
  • ½ cup Shelled Edamame (soybeans; see note)
  • 4 Scallions, green parts only, cut into 1-inch-long strips (optional)


  • Purée vinegar, miso, garlic, sugar, ginger, and sesame oil in blender. With machine running, gradually pour in 1/4 cup sunflower oil; blend until mixture is creamy.
  • Preheat the oven's broiler. Line a baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
  • Place salmon directly on the prepared baking sheet, skin side down. Brush the surface of the salmon with sunflower oil and sprinkle with salt and pepper. Place the baking sheet directly under the broiler. Broiled for 6 to 12 minutes (depending on the salmon’s thickness) until opaque and easily flaked with a fork. Remove from the oven and allow to cool. When cool, cut salmon into bite-sized pieces and set aside.
  • Cook noodles according to package directions. Drain in a colander and rinse well under cold water, then drain again, thoroughly. Transfer the noodles to a large mixing bowl. Slowly add the miso dressing, tossing gently, just until the noodles are coated. (You may not need all of the dressing right away. Serve any additional dressing on the side.)
  • Add all remaining ingredients, including salmon pieces to the noodles. Toss gently. (This noodle bowl can be served at any temperature, although I liked it best when slightly chilled.)


Edamame can often be found in the freezer section of the grocery store.


Calories: 415kcal | Carbohydrates: 31g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 596mg | Fiber: 3g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $10.00
Calories: 415
Keyword: easy dinner, noodle bowl, seafood
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. Yum! Looks so good, simple and healthy. I want to grab some miso and try this one tonight. Hope you are having a blast at “Gilligan’s Island”:-).

  2. Just stopped back by to look at this recipe again and I reread your statement: “There’s nothing like the practice of writing to remind me of what is unique about a day, a place, or a person.”

    So perceptive. I may put this on my desk!

  3. I didn’t know you lived in DC at one point… that’s where we live! haha The little things that amuse me : ) Have a great time on vacation!

    1. Yes Ashley! I lived in Dupont circle for five years – we moved from there to Bangkok. I was following that snow “storm” this week closely, but having lived in DC so long, I can’t say I was so surprised with the outcome. 😉

  4. SO many of my favorite healthy foods in this Jess. I love edamame and eat it several times a week. Have you ever had dried edamame? LOVE the stuff. Salmon is my favorite fish and the rice vinegar, scallions – everything is perfect. This is a gorgeous dish!

    1. Dried edamame, Sally!? I’m intrigued! I’ll have to track some of this down. This dish made me realize that I need to do more with edamame – I love the flavor and the bit of “bite” they have.

  5. Love me some soba noodles! Hope you get lots of rest and relaxation on the beach!

    (I didn’t do my “date jar” exactly like the link from my post. I did all our fave restaurants, independent movie houses, museums, hiking, biking, exploring, etc. I like the $$ idea from the original post though!)

    1. I’m hoping the same Debra! Good to know how you adapted the “date jar”…it’s such a great starting point, but I could see it going in a lot of different directions. What on earth did we do before Pinterest? 😉

  6. I wish I could be a tourist right there next to you. I can’t complain though. I’m off to the beach this weekend too. I don’t know that there will be much beaching with this weather but I’m sure to be lying around worrying about not much more than which book to read next.
    What a lovely dinner!

    1. You have the beach even more at your fingertips than I do. Glad to know you’ll be getting away too!

  7. This sounds awesome! I have some soba noodles sitting around and could use a good healthy pasta salad. Thanks for sharing!

    1. I seemed to always have soba noodles in the pantry but rarely used them. Now that I’ve started though, I’m discovering so many different things to make with them, Dana!