Soba Salad with Shrimp Shiso and Nori

Refreshing Soba Salad with Shrimp Shiso and Nori

Mesmerizing Seafood

I’ll never forget the first time I stumbled upon the combination of shrimp, shiso, and nori. It was during a spontaneous trip to Japan a few years ago, where I wandered through the Tsukiji Market, completely mesmerized by the fresh seafood and vibrant produce. While I’m a noodle fanatic, I didn’t have a specific plan that day—just a hunger for something new.

I found myself in front of a small vendor selling the freshest shrimp I had ever seen. The owner proudly handed me a sample, and as soon as that first bite of tender, juicy shrimp hit my palate, I knew I had to incorporate it into a dish. I was equally captivated by the fresh shiso leaves, a unique herb I hadn’t used much back home, and the crunchy toasted nori sheets that seemed to be a staple in everything from snacks to soups.

Making Soba Salad with Shrimp Shiso and Nori

When I got back home, I was inspired to recreate the flavors of that experience. I already had soba noodles on hand—one of my go-to choices when I want something hearty but not too heavy. I decided to toss the shrimp with the noodles, fold in the fragrant shiso, and sprinkle the nori on top for an added layer of texture and umami. The dressing was simple but packed with flavor, a mix of tangy rice vinegar, sweet mirin, and savory soy sauce that tied the dish together beautifully.

This Soba Salad with Shrimp Shiso and Nori has since become a favorite in my kitchen, especially during the warmer months. It’s light yet filling, refreshing, and full of contrasts in both flavor and texture. Every time I make it, I’m reminded of that market in Tokyo and the thrill of discovering new tastes. Now, I hope this dish brings the same sense of adventure and deliciousness to your table!

Chef’s Notes – Soba Salad with Shrimp Shiso and Nori

• Perfectly Cooked Shrimp: Boil the shrimp just until they turn pink and opaque. Overcooking will make them rubbery, so keep an eye on them.
• Chilled Noodles: After boiling, rinse the soba noodles under cold water to stop the cooking process and ensure they remain firm and not mushy.
• Dressing Balance: Adjust the sweetness of the dressing to your taste by adding a little extra mirin or a pinch of sugar if you prefer.
• Nori Texture: For extra crunch, toast the nori slightly over an open flame or in a dry pan before crumbling it on top of the salad.
• Add Protein: If you want a heartier Soba Salad with Shrimp Shiso and Nori, you can add tofu or grilled chicken for additional protein.
• Other seafood recipes you can try are our Tangy Seafood Stew or this Crab and Sweet Corn Chowder

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Shrimp Soba Noodle Salad

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Course: Main Course, SaladCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

300

kcal

Resting Time

5

minutes

Total time

30

minutes

Dive into a refreshing and vibrant Shrimp Soba Noodle Salad! This dish combines succulent shrimp, earthy soba noodles, aromatic shiso leaves, and crispy nori for a delightful meal. Perfect for a quick lunch or a light dinner, this salad is both healthy and bursting with flavor. The tangy dressing made with mirin, soy sauce, and rice vinegar ties everything together beautifully. Get ready to impress your taste buds with this easy-to-make, gourmet-inspired dish!

Ingredients

• 1 lb Large Shrimp

• 1 Fresh Shallot

• 1/2 cup Shiso Leaves or mint leaves

• 1 tsp Kosher Salt

• 1/4 cup Mirin (sweet rice wine)

• 1/4 cup Reduced Sodium Soy Sauce

• 3 Tbsp Unseasoned Rice Vinegar

• 1 tsp Fresh Ginger

• 1/2 lb Soba Noodles (buckwheat noodles)

• 3 sheets Toasted Nori (seaweed)

Directions

• Place the peeled shallot and shrimp in a medium saucepan with 1 teaspoon of kosher salt. Add enough cold water to cover the shrimp. Bring to a boil over medium heat. Once boiling, reduce the heat and let it simmer gently until the shrimp turn pink and opaque (about 5 minutes). Drain the water and discard the shallot. Transfer the shrimp to a plate to cool before peeling and deveining them.
• In a large pot of boiling salted water, cook the soba noodles until they are al dente (about 4-5 minutes). Drain the noodles and rinse them under cold water to stop the cooking process. Drain again thoroughly.
• In a large mixing bowl, whisk together the mirin, reduced sodium soy sauce, unseasoned rice vinegar, and grated ginger until well combined.
• Add the cooled shrimp and cooked soba noodles to the bowl with the dressing. Toss to coat everything evenly. Gently fold in the torn shiso leaves and half of the crumbled nori sheets.
• Transfer the salad to serving bowls or plates. Sprinkle the remaining crumbled nori on top as a garnish before serving.

Equipment

• chef’s knife
• cutting board
• medium saucepan
• large pot
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 300kcal
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 150mg
• Sodium: 600mg
• Potassium: 300mg
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 3g
• Protein: 20g
• Vitamin A: 200IU
• Vitamin C: 10mg
• Calcium: 60mg
• Iron: 2mg

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