The original did not have edamame or cucumber but I thought it added a nice nutritional mix to the salad. The green onions were left out of his batch but you can guarantee I put them in mine.
This recipe also required me to explore my current hometown even more by visiting an Asian Market. Who knew there were such Manhattan-like places in the QC? I picked up most of the ingredients there although I imagine they are available at your local Harris Teeter. Albeit for twice as much and without the excitement of looking through dozens of jars to find the one whose Chinese characters were most likely to mean the same thing as the ingredients on the recipe list.
adapted from myrecipes.com
8 ounces uncooked soba (buckwheat noodles)
1 cup frozen shelled edamame
1 cup diced English cucumber
1/4 cup thinly sliced green onions
1/4 cup reduced-fat mayonnaise
1 tablespoon rice vinegar
2 teaspoons white miso (soybean paste) -- Note, I got soybean paste but it was not white. I have no idea what that means or if that affects anything.
1 teaspoon low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon dark sesame oil
Cook soba in boiling water 2 minutes; add edamame. Bring to a boil; cook 2 minutes. Drain; rinse with cold water. Drain; cool. Place soba mixture in a bowl. Add cucumber and onions. Combined mayonnaise with the remainder of ingredients; stir with a whisk. Pour over the soba mixture; toss well.