Quick and flavorful, this Soba Noodle Bowl Recipe is your new go-to for busy weeknights. It comes together in just 20 minutes and is tossed in a creamy, lemon-miso dressing that makes every bite pop. Fresh, fast, and family-approved.
"I grew up eating soba, but the hemp hearts are a new addition for me, and I love them! My kids love the "sticky ball" feature of soba noodle,s so we often intentionally wait to put sauce over them." Cameron
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 4
- 🍽 Calories and Protein: 267 kcals and 15 grams of protein
- 📋 Main Ingredients: Gluten-free soba noodles, broccoli, miso paste, lemon juice, broccoli, and edamame.
- 📖 Dietary Notes: Dairy-free, gluten-free, and vegan.
- ⭐ Why You'll Love It: one of those rare meals that’s light, zesty, and satisfying—but still easy enough to whip up
SUMMARIZE & SAVE THIS CONTENT ON
When it comes to feeding a hungry family, I’m all about two things: speed and flavor. If it’s not on the table in under 30 minutes or made in advance like this slow cooker teriyaki chicken, it’s probably not happening.
That’s why I love this easy soba noodle bowl. I originally created it for In The Kids' Kitchen, and it’s still on rotation in my house because my kids love the bright, tangy flavor of the lemon soba noodles. It’s just as popular here as our one skillet sausage and rice or this quick Korean ground beef and broccoli. It’s one of those rare recipes that feels both nourishing and exciting (especially when I’m scraping the bottom of the energy barrel after a long day).
Jump To
💭Why You'll Love This Recipe
Easy to make: This vegetarian soba noodle bowl recipe comes together in just 20 minutes, which makes it perfect for busy nights.
Versatile: You can swap out the veggies and add protein to this noodle bowl depending on what you have on hand.
Tasty flavor: A creamy dressing that's flavored with lemon and miso paste to make for a refreshing twist.
Ingredients You Need
- The vegetables: The vegan soba noodle bowl calls for broccoli and carrots which gives it a bright and fresh feel. However, any vegetables are interchangeable. Bell peppers, snow peas, or cherry tomatoes all work as well.
- Soba noodles: These noodles are made from buckwheat which makes them gluten-free. They're very thin and slippery when sauced. You could also do something like gluten-free ramen noodles which as deliciously tasty, if youn have leftovers, try them out in this chicken lo mein too.
- Miso paste: Use light miso paste as it has a more neutral flavor. If you're avoiding soy, opt for tahini instead which gives a lighter flavor.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
More veggies: You can add in any vegetables you like. Though we love this soba noodle bowl with fresh, lightly cooked vegetables, it also tastes delicious with roasted root vegetables in the cooler months.
Dressings: Use one of the Buddla bowl dressings to switch up the flavor.
Spicy kick: Top your noodle bowl with a scoop of spicy kimchi for a gut-boosting, fiery flavor like in these keto deviled eggs.
Sesame: Drizzle the bowls with a toasted sesame oil and sesame seeds for a fun twist.
How To Make the Soba Noodle Bowl
Step 1: Prepare your vegetables by portioning, chopping, and peeling as needed. Then, saute them until tender.
Step 2: Combine all the sauce together in a mini food processor until smooth.
Step 3: Boil water and cook the soba noodles until soft. Drain the water and mix them with one tablespoon of oil.
Step 4: Assemble the bowls with noodles, veggies, lemon miso dressing and toppings.
Expert Tips
Some brands combine buckwheat flour with wheat flour in their noodles. If you're gluten-intolerant or have celiac, make sure to triple-check (learn more about celiac disease and tips for a gluten-free diet).
Soba noodles tend to cook extremely quickly so make sure everything else is ready before adding them to the water.
Once drained, soba noodles stick together really quickly. This is why you want to pour the oil and some of the sauce over the noodles immediately.
Hack: This strainer is the best thing ever invented for draining the water from noodles.
Store leftovers all together in a glass container (pour the sauce on the noodles!). Keeping the sauce on the noodles prevents them from sticking too much (though they will stick a bit). Reheat in the microwave in intervals or enjoy the recipe cold (it's tasty in the summer).
How To Add Protein
This soba noodle bowl recipe is vegan as written (or plant-based if you will). It makes a great addition to Meatless Monday if you strive for that.
However, if you want to bump up the protein in this meal and un-vegan it, this noodle bowl recipe tastes delicious with:
- grilled chicken (or rleftover Dutch oven chicken)
- gluten-free teriyaki chicken skewers
- mild sausage
- maple balsamic tempeh
Something like mochiko chicken is a great way to add some texture too. Rock the soba noodle bowl whichever way you like according to your diet preferences.
Soba Noodle Bowl Recipe FAQs
Sob noodles are best stored with some oil or sauce as they tend to stick together. When possible, store leftover noodle bowls separately with the noodles in one dish and the veggies in the other so that the vegetables don't overcook.
Soba noodles are a gluten-free noodle made from buckwheat flour. This makes it so that they feel a bit lighter when you consume them. They're a great substitution for anyone on a gluten-free diet and can definitely be part of a healthy meal plan so long as your macronutrients overall are balanced.
Flavorful sauces like Thai peanut, lemon miso, or balsamic maple tend to go bets with soba noodles.
More Quick Gluten-Free Dinner Recipes
If you tried this Lemon Soba Noodle Bowl Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Soba Noodle Bowl With Lemon Miso Dressing
Video
Equipment
- Medium saucepan
Ingredients
For The Lemon Dressing
- ⅓ cup Miso Paste light
- 2.5 tbs rice vinegar
- ⅓ cup lemon juice freshly squeezed
- ¼ teaspoon red pepper flakes optional
For The Bowls
- 1 tbs oil
- 4 rolls soba noodles (buckwheat noodles)
- 2 cups broccoli chopped
- 1 cup edamame frozen & shelled
- 3 carrots carrots
- 2 green onions
Toppins
- ⅓ cup hemp hearts
- 1 tbs Lemon zest optional
Instructions
- Make the sauce by combining everything into a mini food processor until smooth.
- Do your prep. Chop the broccoli into small florets and julienne the carrots. Get your water started for the noodles (add a dash of salt to the water to avoid boiling over).
- In a saucepan, heat 1 tbs olive oil over medium to high heat. Add in the carrots, edamame, and broccoli. Cover with a lid and cook 5-6 minutes until vegetables are somewhat tender (you still want a bit of crunch!).
- Cook the soba noodles as per the package and strain when finished. Pour one tablespoon of the sauce over the soba noodles so that they don't stick together.
- Divide the noodles into four bowls. Top the noodles with the vegetable mixture and then with the sauce.
- Finish by adding the hemp hearts, green onions, and lemon zest to each bowl.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Cameron says
I grew up eating soba, but the hemp hearts are a new addition for me and I love them! My kids love the "sticky ball" feature of soba noodles so we often intentionally wait to put sauce over them.
fitasamamabear says
Hemp hearts are a fun texture twist and a bit of protein. Haha my kids are the same.
KC says
The lemon and miso paste did well in making a creamy dressing! So yummy Thanks! By the way, I noticed this typo here "The Busy Moms E-Cookbook- simple dinners for bus moms,"
fitasamamabear says
It's crazy how refreshing the dressing is! - ah thanks for the typo catch, story of my life lol
Kath says
Just made this Soba Noodle Bowl. The lemon dressing is amazing. Definitely making this again!
Sam says
The miso-lemon sauce was so tasty. I loved how the veggies were crunchy. Very simple, easy and healthy.
fitasamamabear says
Right?! It's a tangy refreshing one!
fitasamamabear says
Glad you enjoyed the textures!
Caroline says
I made this for lunch and added carrots, broccoli, and bell peppers (I didn't have edamame). The noodles were perfectly seasoned and I love the lemony flavors. YUM! Will definitely make this again.
fitasamamabear says
So happy you loved them!