Lemon-Miso Soba Noodle Bowl

Image of Natalie Bickford
Natalie Bickford Website
Rated 4.5 based on 2 customer reviews
Lemon-Miso Soba Noodle Bowl
Lemon-Miso Soba Noodle Bowl
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  • Dressing:
  • 1⁄2 cup avocado oil
  • 6 tablespoons lemon juice
  • 1⁄4 cup white miso paste
  • 1 teaspoon tamari
  • 1 teaspoon maple syrup
  • 1⁄2 teaspoon sesame oil
  • Noodle Salad:
  • 8 ounces Soba (buckwheat) noodles
  • 1 cup edamame
  • 5 scallions, sliced
  • 4 radishes, sliced
  • 1 small cucumber, sliced
  • 1⁄4 cup toasted sesame seeds
  • 1 soft boiled egg, sliced


  1. Beat avocado oil, lemon juice, miso paste, tamari, maple syrup, and sesame oil together in a bowl with a whisk to combine.
  2. Bring a pot of lightly salted water to a boil. Cook buckwheat noodles in boiling water to al dente, 7 to 8 minutes; drain and rinse noodles with cold water to cool.
  3. Mix noodles, edamame, scallions, radishes, cucumber, and sesame seeds together in a large mixing bowl. Drizzle dressing over the noodle salad and toss to coat. Top with egg slices to serve.
Mealthy tip:

Don’t want the noodles? Replace with quinoa or just make it a noodle-free bowl and increase the vegetables, adding shredded carrot and thinly sliced kale.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Bernardette Flatow
September 07, 2017 at 1:04am

Bernardette Flatow says:

I used POZOLE CORN instead of the noodles- my Mexican friends were thrilled at the new possibilities in taste for Pozole.

Image of Tiana D.
September 06, 2017 at 12:40am

Tiana D. says:

Wow, this dressing is so good I want to put it on everything! I spiralized some zoodles and used that instead of soba noodles, delicious.