Vegan Spring Soba Noodle Bowl

Vegan Spring Soba Noodle Bowl

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No only are soba noodle bowls 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.


  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce or tamari
  • 1/4 cup rice vinegar
  • 1/2 tablespoon grated ginger
  • 2cloves garlic, minced
  • 1/4 teaspoon chili flakes (optional), plus more for garnish
  • Freshly ground black pepper
  • Salt
  • 6 ounces soba noodles
  • 1 cup shelled frozen edamame (or fava beans)
  • 10radishes, thinly sliced
  • 3scallions, sliced
  • Sesame seeds, for garnish (optional)


  1. Prepare dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger, garlic, chili flakes, and black pepper to taste. Set aside.
  2. Cook soba noodle in a large pot of salted boiling water for about 6 to 8 minutes. In last minute of cooking, add frozen edamame. Drain off water and return noodles and edamame to the pot.
  3. Add a couple spoonfuls of dressing and stir to combine. Stir in the radishes and scallions. Add more dressing if desired.
  4. Serve garnished with sesame seeds and chili flakes.