Lemon-Miso Soba Noodle Bowl
- ½ cup avocado oil
- 6 tablespoons lemon juice
- ¼ cup white miso paste
- 1 teaspoon tamari
- 1 teaspoon maple syrup
- ½ teaspoon sesame oil
- Noodle Salad
- 8 ounces soba (buckwheat) noodles
- 1 cup edamame
- 5 scallions, sliced
- 4 radishes, sliced
- 1 small cucumber, sliced
- ¼ cup toasted sesame seeds
- 1 soft-boiled egg, sliced
- Beat avocado oil, lemon juice, miso paste, tamari, maple syrup, and sesame oil together in a bowl with a whisk to combine.
- Bring a pot of lightly salted water to a boil. Cook soba noodles in boiling water to al dente, 7 to 8 minutes; drain and rinse noodles with cold water to cool.
- 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.
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.
What others are saying
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.
Bernardette Flatow says:
I used POZOLE CORN instead of the noodles- my Mexican friends were thrilled at the new possibilities in taste for Pozole.
Gary Myers says:
I would follow miso anywhere so I decided to give this dish a go. I really liked the addition of the soft boiled egg on the top, I might do it with a pickled egg next time. I added in some leftover chicken also which was really tasty. I will definitely be making this again.
Jeremy Hughes says:
Really, really loved this recipe. Such great flavors. I did add a little sesame oil because I love the way it pairs with the radishes, cucumber, and edamame. This is the perfect recipe for eating light.
Anthony Cohen says:
Replaced the noodles with with quinoa and added extra shredded carrots. The creamy soft boiled egg was perfect with it.