Miso Ginger Soba Noodle Recipe

5 from 2 votes

I've been cooking up soba noodles for at least 5 years, and this recipe STILL remains my favorite. I've found other recipes don't emphasize the importance of a savory sauce (and isn't it always about the sauce?!). These easy soba noodles are tossed in a miso ginger sauce bursting with bold umami and savory flavors. In my experience, soba noodles are best enjoyed with crisp pan-fried veggies; this recipe showcases savory mushrooms and crunchy sugar snap peas. Everyone loves that this easy recipe only takes 15 minutes AND doesn't require hard to find ingredients!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Japanese

Diet:

Servings: -3 servings

Calories: 391kcal

Author: Allie Petersen

Ingredients

6 oz soba noodles
8 oz sliced baby bella or white mushrooms
1 cup snap peas
diced green onions for topping (optional)
sesame seeds for topping (optional)

Miso Ginger Sauce

1 tbsp white miso paste
1 tbsp soy sauce or tamari/coconut aminos for gluten-free
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp grated ginger
1-2 tbsp warm water to loosen and help miso paste dissolve

For more protein

air fried tofu
edamame

Instructions

Boil soba noodles according to package instructions (usually 4–5 minutes). Drain and rinse under cold water to stop cooking. Toss with a small amount o sesame oil to prevent sticking. Set aside.
In a large skillet, sauté mushrooms in a splash of sesame oil for a few minutes. Add snap peas; cook 2–3 minutes until crisp-tender.
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, ginger, and water until smooth.
Add the noodles and sauce to the pan with veggies. Toss well until everything is coated and warmed through.
Top with green onions and (optional) sesame seeds. Add tofu or edamame if you’d like extra protein.

Nutrition