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Tangy Soba Noodle Bowl
5 from 12 votes

Tangy Soba Noodle Bowl

The Tangy Soba Noodle Bowl combines buckwheat soba noodles with broccoli, edamame, and julienned carrots, topped with a lemony miso dressing and hemp hearts. The dish balances textures from tender noodles and crisp vegetables, with a bright and slightly spicy dressing that adds tang and depth, making it a flavorful and nutritious bowl meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 267 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Make the sauce by combining everything into a mini food processor until smooth.
  2. 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).
  3. 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!).
  4. 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.
  5. Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 267

% 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.