Miso Soba Noodle Bowl

These chilled soba noodles are dressed in a tangy miso vinaigrette, tossed with mixed veg, edamame and cashews for a delightful crunch and chew. Feel free to mix it up with different vegetables you have on hand, or add chicken, egg and tofu for extra protein. It is incredibly easy, and stores well for a week to make ahead.



Soba noodles are made from buckwheat flour and have a nutty flavour and chewy texture. 100% buckwheat soba noodles are gluten-free, but most varieties have wheat flour incorporated in them, so choose accordingly!


Miso Soba Noodle Bowl

  • Servings: 6
  • Print


  • 8oz Soba Noodles
  • 2 heads broccoli, chopped
  • 3 carrots, julienned
  • 1 cup edamame, shelled
  • ½ cup cashews
  • 1 tsp salt
  • ½ cup miso vinaigrette, more or less to taste

Let’s go

  1. Blanch the broccoli by drenching in boiling water for 1-2 minutes. Remove from water,  strain, and set aside.
  2. Cook the soba noodles according to package instructions, adding 1 tsp of salt to the boiling water. Transfer noodles into a strainer and run under cold water for 30 seconds. Let strain.
  3. Toss the soba noodles with the vinaigrette, then mix in the vegetables and edamame
  4. Top with cashews, extra sesame seeds (and chicken/egg/ tofu if you are using)
  5. Serve at room temperature or chilled for later noms.



1 Comment

  1. Pingback: Miso Vinaigrette | Healthy Living. Kinda.

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