Miso Sesame Soba Noodles

Ingredients

• 60 mlrice vinegar
• 60 mltahini
• 45 mlwhite miso paste
• 30 mldark soy sauce
• 2 clovesgarlic
• 10 mltoasted sesame oil
• 10 mlmaple syrup
• 5 mlfresh ginger, grated
• 180 gsoba noodles
• 5 mlvegetable oil
• 140 gshiitake mushrooms
• 225 gfrozen shelled edamame
• 1avocado
• 6small radishes
• 1 stalkspring onion
• 15 mltoasted sesame seeds

Instructions

1. 1

   Mix the dressing

   Combine the rice vinegar, tahini, white miso, dark soy sauce, garlic, toasted sesame oil, maple syrup and grated ginger in a jar or bowl. If it is too thick, loosen it with a small splash of water, then set it aside.

2. 2

   Cook the noodles

   Cook the soba in a saucepan following the packet instructions; this took about 5 minutes. Drain the noodles.

3. 3

   Cook the vegetables

   Meanwhile, heat the vegetable oil in a sauté pan over a high heat. Once hot, add the shiitake mushrooms and edamame and cook for 5 minutes.

4. 4

   Add dressing

   Add the drained soba and dressing to the pan. Heat everything through.

5. 5

   Finish and serve

   Divide the noodles between bowls and top with sliced avocado, radishes, spring onion and toasted sesame seeds.

What are soba noodles?

Soba are Japanese noodles traditionally made with buckwheat, though some varieties also contain wheat. This Asian-inspired bowl pairs them with a punchy sesame and miso dressing, plus mushrooms, edamame and crisp toppings.

Tahini gives the dressing body, while rice vinegar brings a sharp contrast to the savoury miso and soy. The combination makes a satisfying meal that works warm or chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 613 calories, 26g protein, 72g carbs, 29g fat.

Soba and edamame provide much of the carbohydrate, while tahini, sesame oil and avocado contribute much of the fat. Edamame, soba and tahini also contribute protein. Pair a portion with extra greens or a light salad if you want more vegetables alongside it.

Building the dressing

Miso and soy: these provide the savoury, salty backbone, so taste the finished dressing before adding any extra seasoning.

Tahini and vinegar: tahini thickens the mixture, while rice vinegar keeps it bright. Add water a little at a time if it is too thick to coat the noodles.

Getting the noodles right

Packet timing: soba can cook quickly, so use the instructions on your pack and check the noodles as they approach the stated time.

Drain well: excess water can dilute the dressing. Add the noodles to the pan after draining, then heat them just until everything is warmed through.

Cooking the mushrooms and edamame

Hot pan: let the pan heat before adding the oil, mushrooms and edamame. Cook them for the stated 5 minutes, stirring as needed so they heat evenly.

Doneness: the mushrooms should be tender and the edamame hot. Keep the cooking time focused on heating them through rather than letting them become dry.

Fresh toppings and serving

Avocado and radishes: slice these just before serving for creamy and crisp contrast against the dressed noodles.

Spring onion and sesame: scatter them over each bowl at the end for a fresh, nutty finish. Serve straight away for a warm meal, or let the noodles cool for a cold version.

Making it a complete meal

Edamame and soba make the bowl filling, while shiitake mushrooms add a savoury, tender element. The toppings provide a mix of creamy, crunchy and fresh textures.

Serve it on its own or alongside a simple salad or steamed greens. If serving cold, toss the noodles thoroughly with the dressing before adding the toppings.

Recipe notes & tips

• Mix the dressing thoroughly so the miso and tahini are evenly combined.
• Add water to the dressing in small splashes to avoid making it too runny.
• Check your soba before the packet’s full cooking time, as the noodles can soften quickly.
• Drain the noodles well so they do not water down the dressing.
• Slice the avocado and radishes close to serving time for the freshest texture.
• For a cold bowl, allow the noodles and vegetables to cool before adding the fresh toppings.

Variations

• Add chilli: stir chilli flakes or a little chilli paste into the dressing for heat.
• Swap the mushrooms: use sliced button or chestnut mushrooms if shiitake are unavailable.
• Add greens: fold in a handful of spinach while heating the noodles and dressing.
• Make it gluten-free: choose certified gluten-free soba and use tamari instead of soy sauce.
• Add crunch: top each bowl with extra toasted sesame seeds.

Common mistakes to avoid

• Dressing too thick: add water a little at a time until it can coat the noodles.
• Overcooked soba: check the noodles near the packet timing and drain as soon as they are tender.
• Watery noodles: drain them thoroughly before returning them to the pan.
• Cold edamame: cook the mushrooms and edamame for the full 5 minutes so they heat through.
• Overheating the avocado: add it only after dividing the noodles into bowls.

How to store

Store leftover noodles in an airtight container in the fridge for up to 3 days, keeping the avocado separate if possible. Reheat gently in a pan or microwave, adding a splash of water if the dressing has thickened; cold leftovers can also be eaten chilled.

Frequently asked questions