Recipes · Lunch

Miso Soba Veggie Bowl

Nutty soba noodles and crisp vegetables in a gingery miso dressing — good warm or cold.

22 mineasy2 servings$east asianVeganVegetarianDairy-free
Why it earns its place. Buckwheat noodles and four vegetables in a dressing that makes you crave it.

↓ Jump to recipe

Ingredients · 2 servings

  • 180 gsoba noodles
  • 1.5 tbspwhite miso paste
  • 1.5 tbsprice vinegar
  • 1 tbspsesame oil
  • 1 thumbfresh ginger — grated
  • 1 largecarrot — ribboned
  • 1 mediumcucumber — ribboned
  • 150 gedamame — shelled, cooked
  • 2 stalksgreen onions — sliced

Contains: soy, gluten, sesame. Always check labels — brands vary.

Method

  1. Cook soba per pack; rinse well under cold water so they stay springy.
    6 min
  2. Whisk miso, vinegar, sesame oil, ginger, and 2 tbsp warm water into a dressing.
  3. Toss noodles, vegetables, and edamame with the dressing; green onions over top.

Nutrition per serving

420calories
18 gprotein
64 gcarbs
11 gfat
7 gfiber
1.5 gsat fat
580 mgsodium
1 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

allergyRice noodles for gluten-free (check the miso too)
availabilityTahini swaps for sesame oil if that is what is open
cultureAdd leftover chicken or tofu for more protein

Storage. Fridge 2 days — it is honestly better cold the next day.

You might also like

35 min · dinnerBibimbap-Style Beef Bowl27 min · dinnerBlack Pepper Tofu & Greens7 min · snackChili-Lime Edamame40 min · dinnerCrispy Orange Tofu & Broccoli

Cook it step by step in HealthApp

Guided cook mode with per-step timers, one-tap grocery list for every ingredient, and nutrition logged with a single tap.

Download on the App StoreOpen in the app