I love soba noodle bowls. Not only are they a delicious and versatile meal, but they can be eaten hot or cold and make a great lunch or dinner! There are three elements to these comforting bowls: soba noodles, a flavorful dressing, and add-ins, usually vegetables, tofu, and/or meat. Right now I love taking advantage of fresh spring produce by incorporating radishes, spring onions, and edamame (or fava beans, if you're up to the task).
Recipe: Vegan Spring Soba Noodle Bowl
Makes 2 to 4 Servings
What You’ll Need:
6 ounces soba noodles
1 cup shelled frozen edamame (or fava beans)
10 radishes, cleaned and sliced thin
3 scallions, sliced
2 tablespoons sesame oil
2 tablespoon soy sauce or tamari
1/4 cup rice vinegar
1/2 tablespoon grated ginger
2 cloves garlic, minced
1/4 teaspoon chili flakes (optional)
sesame seeds, for garnish (optional)
fresh ground pepper
What to Do:
1. Prepare the dressing by whisking together the sesame oil, soy sauce, rice vinegar, ginger, garlic, fresh ground pepper, and if you want to add a slight kick, chili flakes. Set aside.
2. Cook the soba noodle in a large pot of salted boiling water for about 6 to 8 minutes. In the last minute of cooking, add the frozen edamame to the pot. Drain off the water and return the noodles and edamame to the pot.
3. Add a couple spoonfuls of the dressing to the noodles and stir to combine.
4. Stir in the the radishes and scallions. Mix in the desired amount of dressing.
5. Divide the soba noodles between bowls. Garnish with sesame seeds and a pinch of chili flakes.
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post here. And while you’re at it, here are three more crazy-delicious recipes to try:
Soba Noodles and Tofu with Spicy Peanut Sauce
Vegetable Fried Rice with Tofu
Vegan Red Thai Curry