Miso Ginger Soba Noodle Veggie bowls


In my cooking classes, I love introducing plant-based meals to avid Meat Eaters. Especially, if they are suffering from conditions such as High Cholesterol, High Blood pressure, or Diabetes. Of course, we end up in a debate about how plants alone, could NOT completely satisfy a person’s appetite. I promise, it’s all not true. In short, there are many vegetables that contain just as much protein as meat, but don’t contain any of the harmful side effects that come with eating large quantities of animals products.  A few examples are Beans, Broccoli and Edamame.

I know there are 3 keys to getting “carnivores” to love eating plant-based meals. Using maximum flavor, combining ingredients that leave them feeling full and making the recipes as simple as possible.  So if your new to eating plant-based or just want to start incorporating more nutrient rich foods into your diet, you’re going to love this Soba noodle bowl. Its gluten-free, high in plant-based nutrients and packed with flavor. Eat this dish hot or cold, either way its delicious and simple to make.

This dish starts with creating a flavor packed broth. Made simple with a jazzed up store-bought Miso Ginger broth from Trader Joe’s and lots of fresh veggies.

Aside from the grilled Bok Choy, all the colorful veggies are raw and deliciously crunchy against the soft cooked Soba noodles. Feel free to sub in whatever veggies you have on hand. Its important, when making these types of dishes, that you have everything in place before you begin cooking. Chop all your veggies, cook your extra proteins, sliced up your garnishes and set them aside. This is called Mise en place. It helps you stay organized and makes the dish flow seamlessly.

Soba noodles can be found at most grocery stores, are gluten-free and filled with whole grains from Buckwheat. They have a wonderful nutty flavor.  If you’re not a fan of Soba noodles ,you can substitute Rice noodles instead. Additionally ,vibrant green Edamame adds a delicious texture as well as a great plant-based source of Protein. This dish is completely vegan, however I have a recipe for Sesame Ponzu Chicken  that pairs with it perfectly for those insisting on meat.

Whether your Vegan or not this dish is sure to delight your pallet and leave you feeling completely satisfied.


Miso Ginger Soba Noodle Veggie Bowl

Makes 4 large bowl servings


  • 2 Containers of Miso Ginger Broth ( Trader Joe’s, 32 ounce )
  • 2 Lemon Grass Stalks
  • 2 large coves of Garlic
  • 1 teaspoon Ginger ( fresh, raw, sliced thin)
  • 2 jalapeno or Thai Chiles
  • 2 tablespoons of Sesame oil
  • 2 cups of shelled Edamame thawed( found in freezer section, in most grocery stores)
  • 4 carrots
  • 4 Green Onions
  • 1 Red Bell pepper
  • 4 Baby Bok Choys, sliced in have length wise
  • 1 package of Soba Noodles ( 8 ounces)
  • 2 tablespoon of Yuzu
  • 1 teaspoon of sesame oil
  • 1 bunch of Cilantro (washed and dried with paper towel)
  • 2 tablespoons of Black sesame seeds
  • 3 limes ( for garnish)
  • Sesame Ponzu Chicken

Click here for


  1. Rough chop; Ginger, Garlic, and Lemon grass. It doesn’t matter how they look, as they are just for infusing into the broth. Though I normally sliced everything. set aside
  2. Peel and cut carrots in a bias or slice thin. set aside
  3. Cut Red bell pepper in half, remove seeds, and slice thin into matchstick size pieces. set aside
  4. Thinly slice green onion and cilantro, set aside
  5. In a large bowl, mix together 2 tablespoons of Yuzu and 1 Tablespoon of sesame oil. Toss and coat, halved Baby Boy choy
  6. Heat a griddle or grill pan on high heat
  7. Grill Bok choy, 2 minutes on each side on a grill pan . Then remove from heat
  8. In a large Stock Pot, add water half way and bring to a boil.
  9. Add soba noodles and cook for about 8 minutes or until “Al dente”. Drain into colander
  10. Immediately rinse the Soba noodles in cold water and drain.* This is to remove the starch and keep your noodles from getting gummy. Set aside
  11. In the same stock pot, pour in Trader Joe’s Miso Ginger Broth. Throw in ginger, garlic and Lemon grass. Then bring to a boil.
  12. Once the stock has reached a boil, reduce to a simmer for 10 minutes.
  13. If you were going to be adding another protein, like Sesame Yuzu Chicken or Tofu; cook that while the broth is simmering
  14. After 10 minutes, removed ginger, garlic and lemon grass from broth
  15. keep broth simmering on stove
  16. Evenly divide noodles between 4 bowls
  17. Top with Bok Choy, carrots, and Red bell pepper
  18. Add 1/2 cup of thawed Edamame to each bowl
  19. pour in 2 cups of hot Miso Ginger broth for each bowl
  20. Sprinkle with chopped Green Onion, Cilantro and Black Sesame seeds
  21. garnish with cut limes
  22.  Click here for Sesame Ponzu Marinated Chicken

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