Creamy Miso Noodles are our favourite quick & easy vegan Japanese stir fry recipe.
Vegan Soba Noodles are one of our family’s favourite healthy recipes to cook at home when craving a tasty trip to Japan.
This quick and easy recipe is ready to serve in under an hour and makes for a light lunch or Japanese dinner side dish.
You’ll love cooking our Vegan Soba Noodle recipe featuring flavourful buckwheat soba noodles, baby bok choy, miso paste, soy sauce, canola oil, sesame oil, garlic, walnuts, radish and scallions.
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What Is Miso?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, or seaweed.
The result is a thick paste used to make sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.
Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury.
You’ll see three miso styles in well-stocked grocery stores: white, or shiro, miso is the mildest and is also called sweet or mellow miso. Red miso, fermented longest, is the most pungent. Yellow, or shinshu, miso falls in the middle and is, to some, the most versatile.
What Are Soba Noodles?
Soba are a thin Japanese noodles made of buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup or stir fry.
In Japan, soba noodles can be found in a variety of settings, from fast food concepts to expensive fine dining restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. There are a wide variety of dishes, both hot for winter and cold for summer, using buckwheat soba noodles.
Travel to Japan by Cooking Miso Noodles at Home
I love traveling through Asia.
After my contract ended in Seoul I travelled throughout southeast Asia for 6 months, visiting India, Indonesia, Japan, Philippines, Vietnam, Myanmar, Malaysia, Cambodia, Laos, Singapore, Macau and the Maldives.
One of my most food memories from the trip were the creamy Miso Noodles that I gobbled up while waiting at a train station. I’ve recreated the experience as a homemade vegan soba noodle recipe.
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Where To Eat Vegan Soba Noodles
Haven’t traveled to Japan before? It may be helpful to first sample Vegan Soba Noodles at a local Japanese restaurant to better understand how the dish is served. You can determine the ideal miso sauce to noodle ratio, what vegetables to toss into the stir fry and the perfect side dishes to serve at the table.
In Toronto, popular Japanese restaurants in Yorkville, King West and Ossington that may serve Miso Soba Noodles include Sara, Fuwa Fuwa, Benihana, Hapa Izakaya, Koyoi, Kingyo, Santouka Ramen, Japango, Sushi Inn, Okonomi House and Kasa Moto.
My Family Loves Vegan Miso Noodles
I love cooking Miso Noodles for my friends and family.
Whenever my family dine at a Japanese restaurant for dinner I order up all the sushi and my dad eats a massive plate of grilled meat like yakitori or teriyaki, all to himself.
I knew my parents would enjoy this easy Vegan Soba Noodle recipe as they love the simplicity of stir frying. They’re also big fans of noodle recipes, crunchy vegetables and toasted nuts.
This dish is a star in the kitchen during busy weeknights as all of the ingredients can typically be found in your fridge or cupboards. You can prepare the miso dressing a day in advance to help save time if you’re hosting a large dinner party.
Miso Soba are particularly popular with picky kids and if you double the recipe leftovers make for a great lunch the following day.
Vegan Soba Noodle Recipe Health Benefits
Our homemade Miso Noodles recipe is packed full of healthy ingredients!
Bok Choy is packed with nutrients like folate, Vitamin C and antioxidants known for protecting against cancer, bone health, blood pressure and inflammation.
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.
Scallions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Miso provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
A useful source of copper, calcium, manganese, and phosphorus, sesame help support circulatory, digestive and skeletal health.
Walnuts offer heart-friendly fats, immune-boosting copper, and manganese, which helps keep your brain and nerves healthy.
Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes. Buckwheat is a good source of protein, fiber, and energy.
Miso Noodles Cooking Tips
Healthy Vegan Miso Noodles are quick and easy to make at home.
- We suggest preparing Vegan Soba Noodles in a large nonstick skillet or wok.
- You can purchase fresh soba noodles from your local Japanese or Asian market or dried buckwheat soba online.
- We’ve added tender baby bok choy to the vegan soba noodles but you can also add sliced cabbage, carrots, bean sprouts or daikon.
- We’ved used red miso paste in this recipe because we love its strong flavour but you can use white or yellow miso if you prefer.
- We’ve garnished the miso noodles with sliced scallions, radish and toasted walnuts but you can also add sesame seeds.
What To Serve with Miso Soba Noodles
There’s nothing more comforting than slurping a bowl of Vegan Soba Noodles with chopsticks.
You can prepare a Miso Noodle Bowl as a healthy light lunch all on its own or serve it as a side dish at a Japanese dinner party.
If you’re hosting a large dinner or Asian-inspired potluck you might want to serve our Vegan Soba Noodle recipe with dishes like Okonomiyaki Japanese Pancakes, Japanese Ponzu Chicken Stir Fry, Buchimgae Buchu-Jeon Korean Chive Pancake, Spicy Gukbap Korean Rice & Beef Soup, Spicy Pork Bibimbap, Laos Papaya Salad Tum Mak Hoong, Penang Prawn Noodle Soup Hokkien Mee, Vegetarian Roti Canai Curry or Seafood Laksa.
After dinner why not dazzle your guests with one of our popular desserts such as Oat Flour Cookies with Chocolate Chips, Dark Chocolate Lindt Lindor Cookies, Maraschino Cherry Cupcakes Recipe, Cinnamon Babka, Fig Frangipane Pistachio Tartlets, Caribbean Coconut Rum Banana Bread Bundt Cake, Maple Black Walnut Ice Cream, Blueberry Cream Cheese Earl Grey Ice Cream, Buttered Popcorn Ice Cream with Caramel and Swedish Ricotta Oatmeal Rhubarb Bars.
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How To Make Vegan Miso Soba Noodles Recipe
Vegan Miso Noodles
- Large pot
- French knife
- measuring cups
- measuring spoons
- 10 oz Dried Soba Noodles
- 350 g Baby Bok Choy trimmed and thinly sliced crosswise
- 3 tbsp Miso
- 1 tsp Soy Sauce
- 1.5 tbsp Canola Oil
- 0.5 tbsp Sesame Oil
- 2 Garlic Cloves
- Kosher Salt and Pepper
- 1/3 cup Walnuts toasted and chopped
- 1/4 cup Radish sliced into matchsticks
- 1/4 cup Scallions sliced
- Cook the soba in a large pot of boiling water until al dente. Remove noodles and rest in a colander.
- Reserve 3/4 cup cooking water, then add the bok choy to the pot and cook until tender, about 1 minute.
- Drain bok choy and rinse in a colander. Return noodles and bok choy to the pot.
- In a blender, combine 3 tablespoons of cooking water, miso, canola oil, sesame oil and garlic, puree until smooth.
- Add the miso sauce to the soba mixture, then toss, adding more cooking water to thin to your liking. Season with salt and pepper. Serve sprinkled with walnuts, scallions and radish.
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