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Recipe: Vegan Spring Soba Noodle Bowl

May 2, 2014
Kelli Dunn

I love soba noodle bowls. Not only are they a delicious and versatile meal, but they can be eaten hot or cold and make a great lunch or dinner!  There are three elements to these comforting bowls: soba noodles, a flavorful dressing, and add-ins, usually vegetables, tofu, and/or meat.  Right now I love taking advantage of fresh spring produce by incorporating radishes, spring onions, and edamame (or fava beans, if you're up to the task).

Makes 2 to 4 Servings

6 ounces soba noodles
1 cup shelled frozen edamame (or fava beans)
10 radishes, cleaned and sliced thin
3 scallions, sliced
2 tablespoons sesame oil
2 tablespoon soy sauce or tamari
1/4 cup rice vinegar
1/2 tablespoon grated ginger
2 garlic cloves, minced
1/4 teaspoon chili flakes (optional)
Sesame seeds, for garnish (optional)
Fresh ground pepper

1. Prepare the dressing by whisking together the sesame oil, soy sauce, rice vinegar, ginger, garlic, fresh ground pepper, and, if you want to add a slight kick, chili flakes. Set aside.
2. Cook the soba noodle in a large pot of salted boiling water for about 6 to 8 minutes. In the last minute of cooking, add the frozen edamame to the pot. Drain off the water and return the noodles and edamame to the pot.
3. Add a couple spoonfuls of the dressing to the noodles and stir to combine.
4. Stir in the the radishes and scallions. Mix in the desired amount of dressing.
5. Divide the soba noodles between bowls. Garnish with sesame seeds and a pinch of chili flakes.

Do you have a favorite soba noodle variation? Tell us about it in the comments!


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