Inspired by Otsumami: Soba noodle salad.

Posted on September 23, 2011


When the weather warms up I get cravings for soba noodles, not just any noodles, Otsumami’s Soba noodle salad. The salad is simple, soba noodles, cherry tomatoes, spinach, avocado and a Japanese dressing. I love the combination of the acidic tomatoes, nutty sesame and sweet mirin dressing. I decided to recreate their dish, with a little guess work and hopefully a trusty palette. Their dish is vegetarian, but I think it works well with smoked chicken ham or fillets. The choice is yours. It’s not a spot on replication, but rather an inspired soba noodle salad. Happy eating.

Serves 2 or 6 as side.

Soba noodle salad.

270g Soba noodles.

1/2 punnet cherry tomatoes.

4 large handfuls of baby spinach.

1 Avocado, cut into slices.

2 tsp pickled ginger, chopped.

1 tbsp sesame seeds.

2 tbsp Mirin.

2 tbsp rice wine vinegar.

1 1/2 tsp sesame oil.

4 tbsp soy sauce.

1 tbsp sugar.

Bowl of ice water.


1) Bring a large pot of water to a boil.

2) Cook Soba noodles according to packet instructions, then remove, strain and chill in iced water till cool. Strain.

3) Mix mirin, vinegar, soy sauce, ginger, sugar, and sesame oil in a bowl.

4) Put cherry tomatoes, avocado and spinach and chicken in a another serving bowl, add mixed sauce and coat.

 5)Sprinkle with sesame seeds to serve.

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