Vegan Miso Noodles
How to make Japanese Miso Noodles. Our easy healthy Vegan Soba Noodle bowl recipe features bok choy, radish, scallions and toasted walnuts.
Servings: 6
Calories: 271kcal
Equipment
- Large pot
- Colander
- French knife
- measuring cups
- measuring spoons
- blender
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 271kcal | Carbohydrates: 40.4g | Protein: 10.6g | Fat: 9.7g | Saturated Fat: 0.8g | Sodium: 785mg | Potassium: 349mg | Fiber: 1.7g | Sugar: 1.5g | Calcium: 93mg | Iron: 2mg