Recipes
Miso-Ginger Soba with Edamame
Silky soba, vibrant edamame and crisp vegetables in a savory miso-ginger dressing. A fresh, Japanese-inspired vegan lunch with a little sesame warmth.
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A tangle of delicious little things
Some days I want something warm and cocooning. Other days, I want crunch, freshness and a little ginger sparkle. These noodles are for that second kind of day. Silky soba, sweet green edamame, ribbons of carrot, all wrapped in a savory dressing. Mmmm, lunch deserves this much pleasure too.
Miso and ginger bring savory depth to a sesame dressing, with crunchy vegetables and plenty of edamame tucked among the noodles. This is Japanese-inspired fusion, a fresh little bowl full of contrasting textures and flavors.
Fresh, satisfying and thoughtfully balanced
Edamame is our main plant-protein ingredient, with fiber and iron too. Soba adds carbohydrate and some protein, while cabbage and carrot bring texture, fiber and a mix of nutrients. Sesame seeds add flavor and a little extra protein and unsaturated fat.
Miso is here for savory depth, not a promise that this bowl will heal your gut. Its salt content varies, as does soy sauce, so begin with the listed amount and taste. Want a heartier bowl? Add cooked tofu or extra edamame. Keep reliable B12 sources elsewhere in your day.
Silky noodles, no rushing
Follow your soba packet rather than guessing the cooking time. Drain, rinse under cold water and gently loosen the strands, this helps remove surface starch and keeps our bowl from becoming one big tangle. Cook the frozen edamame too, following its own packet, it is not always ready to eat straight from the freezer.
Whisk the miso into the dressing until smooth, then toss everything off the heat. I love this cool or at room temperature, with a little lime and a scattering of sesame. Beautiful soul, pretty plating is optional. Actually enjoying your lunch is the point. Krystal x
The recipe
Miso-Ginger Soba with Edamame
- Serves
- 3
- Prep
- 15 minutes
- Cook
- 10 minutes
Ingredients
- 200 g (7 oz) dry soba noodles
- 2 cups (about 280 g) frozen shelled edamame
- 2 medium carrots, peeled into ribbons or coarsely grated
- 1½ cups finely shredded red cabbage
- 3 scallions, thinly sliced
- Dressing: 1½ tablespoons white miso paste, vegan and without fish-based dashi
- 1 tablespoon light soy sauce or tamari
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lime juice, plus wedges to serve
- 1 tablespoon finely grated fresh ginger
- 1 small garlic clove, finely grated
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons maple syrup, to taste
- 1–2 tablespoons water, as needed to loosen the dressing
- 1 tablespoon sesame seeds, to finish
- Vegan sriracha, optional, to taste
Method
- Whisk the white miso, soy sauce, rice vinegar, lime juice, ginger, garlic, sesame oil and 1 teaspoon maple syrup until smooth. Add water a tablespoon at a time to make a pourable dressing. Taste before adding more syrup or optional sriracha.
- Cook the frozen edamame according to its packet in a small pan of boiling water, until cooked and hot throughout. Drain and rinse briefly with cold water.
- In a separate pan, cook the soba according to its packet, checking early so the noodles stay tender rather than mushy. Drain, rinse thoroughly under cold water and drain again, gently separating the strands.
- Put the drained noodles in a large bowl with the edamame, carrot, cabbage and scallions. Add the dressing off the heat and toss gently until evenly coated.
- Divide between three bowls. Scatter with sesame seeds and serve with lime wedges, cool or at room temperature. Add a splash of water if the dressing thickens before serving.
Notes & storage
Contains soy and sesame. Most soba also contains wheat; for gluten-free needs, use certified gluten-free 100% buckwheat noodles, gluten-free tamari and gluten-free miso. Buckwheat alone does not make a packaged noodle gluten-free.
Choose plain vegan miso, not a miso soup mix containing bonito or fish-based dashi. Check optional hot sauce for animal ingredients too.
The cooking estimate assumes typical quick-cooking soba and edamame prepared alongside each other; follow both packets. This dressing is mixed without boiling the miso.
Refrigerate promptly in a sealed container for up to 3 days, or sooner if package instructions require it. For the freshest texture, keep the dressing and vegetables separate until serving; loosen chilled noodles with a little water.
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