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5.0 from 6 votes

COPYCAT SOBA NOODLE BOWL WITH EDAMAME

Delicious and healthy red miso, fiery chili peppers, sauteed mushrooms and carrots, and more come together for a fabulous soba noodle bowl with edamame.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 5 servings
Calories: 177 kcal
Course: Main Course , Soup
Cuisine: Asian , Vegan

Ingredients

  • 14 ounce frozen or fresh edamame
  • 6 cups water
  • 3 teaspoon rice vinegar
  • ½ teaspoon harissa or cayenne pepper if you don’t like spicy, start with ¼ teaspoon and adjust to taste, or feel free to add more
  • ½ teaspoon paprika
  • 3 teaspoon chili powder
  • 2 teaspoon ground sea salt or to taste
  • 1 tablespoon nutritional yeast
  • 3 tablespoon red miso paste
  • 2 teaspoon vegetable oil use water if you don't cook with oil
  • 1 small white onion finely diced
  • 2 medium carrots peeled and finely sliced
  • 2 cups baby Portobello mushrooms finely sliced
  • 1 cup baby spinach leaves
  • 1 cup kale remove from stems, massage, and coarsely chop
  • 1 ½ teaspoon fresh thyme minced
  • 1 bunch of soba noodles
  • ½ cup chopped cilantro optional
  • Lime wedges optional
  • Ground sea salt and ground black pepper to taste

Instructions

    Cup of Yum
  1. Edamame
  2. Frozen – bring a pot of water to a boil and add the edamame. Boil for 5 minutes then drain in a colander and rinse with cold water until cool. Remove the beans from the pods. You may have some left over. If you do, lightly salt and eat as a snack.
  3. Bring the six cups of water to a boil in a medium sauce pan and add the 3 teaspoon vinegar, ½ tps harissa or cayenne, ½ teaspoon paprika, 3 teaspoon chili powder, 2 teaspoon sea salt, and 1 tablespoon nutritional yeast and stir well. Reduce the heat to a simmer.
  4. Heat a large skillet on medium high heat and add the 2 teaspoon of oil. When the oil’s hot add the onions, mushrooms, and carrots and sauté for 5 to 7 minutes, stirring occasionally. Add the kale and a pinch of salt and pepper, cook until the kale begins to wilt. Add the spinach and time and saute until the spinach begins to wilt. Turn off the heat.
  5. Increase the heat and bring the broth back to a boil and add the soba noodles. Boil the noodles for three minutes or until tender. When the noodles are done, remove from the heat. and put a ½ cup of the broth into a small bowl. Add the 3 tablespoon of red miso to the ½ cup of reserved broth and whisk until it's fully incorporated. You shouldn't see any lumps. Pour the miso mixture back into the pot of broth and noodles and stir well.
  6. Put the vegetables in a deep bowl and pour the noodles and broth over the vegetables. Add the edamame, cilantro, and a bit of fresh squeezed lime juice. Enjoy!

Notes

  • NUTRITION DISCLAIMER

Nutrition Information

Serving 1cup Calories 177kcal (9%) Carbohydrates 20g (7%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 1395mg (58%) Potassium 776mg (22%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 6691IU (134%) Vitamin C 26mg (29%) Calcium 115mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 177

% Daily Value*

Serving 1cup
Calories 177kcal 9%
Carbohydrates 20g 7%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 2g 10%
Sodium 1395mg 58%
Potassium 776mg 17%
Fiber 7g 28%
Sugar 5g 10%
Vitamin A 6691IU 134%
Vitamin C 26mg 29%
Calcium 115mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.