Tangy Soba Noodle Bowl
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
267 kcal
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Course
Main Course
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Cuisine
American
Tangy Soba Noodle Bowl
Description
Tangy Soba Noodle Bowl features soba noodles cooked briefly and coated in a lemon miso dressing made from miso paste, rice vinegar, lemon juice, and optional red pepper flakes, which provide a bright, tangy, and mildly spicy flavor. The vegetables—broccoli, edamame, and julienned carrots—are quickly sautéed with oil to retain some crunch and natural sweetness.
The noodles and vegetables are served together with a topping of hemp hearts, green onions, and optional lemon zest to enhance freshness and visual appeal. The sautéed vegetables add a mix of textures complementing the smooth noodles and creamy dressing.
This bowl offers a balanced combination of plant-based protein, fiber, and a flavorful sauce that can be served as a main or side dish. Variations include substituting tahini for miso or apple cider vinegar for rice vinegar.
Preparation tips recommend careful noodle cooking to avoid boiling over and prompt dressing addition to prevent clumping. Assembling bowls individually preserves noodle texture.
Ingredients
For The Lemon Dressing
- ⅓ cup miso paste
- 2.5 tbs rice vinegar
- ⅓ cup lemon juice freshly squeezed
- ¼ teaspoon red pepper flakes optional
For The Bowls
- 1 tbs neutral cooking oil generic cooking oil
- 4 rolls soba noodles (buckwheat noodles)
- 2 cups broccoli chopped
- 1 cup edamame frozen & shelled
- 3 carrot carrots
- 2 green onions
Toppins
- ⅓ cup hemp hearts
- 1 tbs lemon optional, zest
Instructions
- Make the sauce by combining everything into a mini food processor until smooth.
- Do your prep. Chop the broccoli into small florets and julienne the carrots. Get your water started for the noodles (add a dash of salt to the water to avoid boiling over).
- In a saucepan, heat 1 tbs olive oil over medium to high heat. Add in the carrots, edamame, and broccoli. Cover with a lid and cook 5-6 minutes until vegetables are somewhat tender (you still want a bit of crunch!).
- Cook the soba noodles as per the package and strain when finished. Pour one tablespoon of the sauce over the soba noodles so that they don't stick together.
- Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.
- Finish by adding the hemp hearts, green onions, and lemon zest to each bowl.
Notes
- Julienne carrots so they cook evenly alongside broccoli and edamame.
- Cook soba noodles on medium-low heat to prevent boiling over; they cook quickly within about four minutes.
- Add some dressing immediately to cooked noodles to keep them from sticking together.
- Assemble bowls individually rather than tossing all ingredients together to avoid sticky noodle clumping.
- Apple cider vinegar can replace rice vinegar; tahini can substitute for miso paste if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 915mg | 38% |
| Potassium | 545mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 8130IU | 163% |
| Vitamin C | 57mg | 63% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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