Miso Soba Noodles are a 20-minute meal that is full of crunchy veggies and a creamy umami laden sauce. Vegan and gluten free.
There is just something so comfy about a big bowl of noodles.
These Miso Soba Noodles are both fresh and decadent and flavorful in a BIG way. There’s cabbage for crunch, edamame for some needed protein, and jalapeños for a mild kick of heat.
Toss this with the buttery umami-laden miso sauce and my, oh, my a quick dinner has never tasted so good!
Reasons to love this recipe!
- A quick, easy and delicious weeknight dinner!
- It’s on the table in under 30 minutes!
- Vegan, gluten free, and packed with vegetables, whole grains and flavor!
Ingredients and Substitutions:
- Soba noodles – if you’re gluten free, check your soba noodles are too. Here is my favorite gluten free brand.
- White miso – adds rich umami flavors! Check that it’s gluten free or vegan if needed.
- Liquid aminos – or tamari, soy sauce, etc.
- Avocado oil – or another neutral oil like grapeseed.
- Shredded cabbage – buy it shredded at the store or thinly slice it at home. Green or purple cabbage both work.
- Green onions – for a mild onion flavor.
- Edamame – find shelled edamame in the freezer section of your grocery store. No need to thaw it before cooking. Or substitute peas.
- Jalapeno – for less heat, seed your jalapeno and remove the white pith. For more heat, leave in the seeds, add more, or use a spicier pepper like a serrano.
- Vegan butter – or regular unsalted butter
How to make Miso Soba Noodles:
Cook the noodles: Cook the noodles according to the package directions, but making sure they are al dente, so check them frequently. With one-minute of cook time left, add in the edamame. Reserve ½ cup of the pasta water, drain the noodles, and rinse them with cold water to stop the noodles from cooking as they sit.
Sauté the vegetables: Heat the oil in a large skillet over medium heat. Add in the green onions, cabbage, and jalapeno. Cook for 2-3 minutes until bright green and just softened.
Mix the sauce: Mix together the miso, aminos, and reserved pasta water until smooth.
Toss and serve: To the pan with vegetables, add the noodles with edamame, sauce, and vegan butter. Toss until the butter is melted and the noodles are heated through.
Store leftovers in the fridge for 3-4 days. You can reheat in the microwave, but these noodles are also delicious cold!
What are soba noodles?
Soba noodles are a long thin Japanese noodle made primarily with buckwheat flour, plus some water and salt. They have a pleasant nutty flavor and toothsome texture.
Most common store-bought brands contain wheat which does make them easier to cook, but contains gluten. If gluten is not an issue for you, these noodles are perfect for this recipe.
Soba noodles are sold dry and you can buy them at your local Asian market, natural food store, or online.
Are soba noodles gluten free?
Sometimes. Most modern soba noodles contain some wheat which provides structure, chew, and is less expensive than an all buckwheat noodle. However, there are a few brands of gluten free soba noodles. My favorite brands are Eden Organics and King Soba.
Eden Organics is available in some health food stores where King Soba is mostly sold online.
More Noodle Recipes to Love!
- Sweet & Spicy Gochujang Noodles
- Cold Sesame Noodle Salad with Cabbage
- Peanut Sauce Sweet Potato Noodles
- Vegan Miso Ramen with Thai Curry Tofu
A quick and easy noodle bowl packed with veggies to make a well balanced meal. An added bonus, this dish is equally delicious cold or room temperature making it leftover gold!
- 8 oz soba noodles, gluten free if needed
- 1 cup frozen edamame
- ¼ cup white miso, gluten free or vegan if needed
- 2 tablespoons liquid aminos
- 1 tablespoon avocado oil
- 4 cups shredded cabbage, about ¼ of a large head
- 2 green onions, sliced into rounds
- 1 jalapeno, thinly sliced into rounds
- 2 tablespoons vegan butter
Cook the soba noodles according to the package directions. With 1-2 minutes left in the cooking time add the frozen edamame. Reserve ¼ cup of the pasta water. Drain and rinse the noodles with cold water.
While the noodles are cooking, heat the oil in a large skillet. Add in the cabbage and green onions, and jalapeno, cooking until just crisp tender.
Whisk together the miso, liquid aminos, and reserved pasta water. Add to the skillet along with the noodles and butter. Over low heat toss everything together until well combined and the noodles are coated with the sauce.
Liquid Aminos: Or use tamari, soy sauce, etc. Whatever you like!
- Serving Size: ¼ recipe
- Calories: 394
- Sugar: 4g
- Sodium: 1413mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Keywords: cabbage, edamame, green onions, jalapeno, liquid aminos, vegan butter, vegan, gluten free, spicy, 30 minute meal, easy, winter, spring, fall