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Miso Sesame Soba Noodles
20 min
Main
Servings
Total
20 minPrep
10 minCook
10 minContains
soy
sesame
gluten
Free from
peanut
tree nut
Ingredients
Dressing
-
⅓ cup (80 mL)rice vinegar
-
2 Tbsp (30 mL)dark soy sauce
-
2cloves garlic, crushed
-
2 tsp (10 mL)toasted sesame oil
-
-
1 tsp (2 g)freshly grated ginger
Assembly
-
6.3 oz (180 g)dry soba noodles
-
1 tsp (5 mL)vegetable oil
-
4.9 oz (140 g)shiitake mushrooms, thinly sliced†
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1½ cups (210 g)frozen shelled edamame, thawed
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1avocado, sliced
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6small raw radishes, sliced (optional)
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1stalk green onion, thinly sliced
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1 Tbsp (9 g)toasted sesame seeds
Make your own
Directions
- In a mason jar, mix together the rice vinegar*, tahini, miso paste, soy sauce, garlic, sesame oil, maple syrup, and ginger.
- In a saucepan, cook the soba noodles according to the package instructions, then drain. For us, this took about 5 minutes.
- Meanwhile, add the oil to a large pan on high heat. When hot, add in the mushrooms and edamame beans and cook until softened, about 5 minutes.
- Then add the soba noodles, and dressing. Let everything heat through.
- Divide the noodles between your bowls, and top with sliced avocado, radishes, green onions, and sesame seeds. Enjoy!
Notes
- †About 14 medium mushrooms
- * This recipe has a pronounced vinegar taste. If you'd prefer, add less vinegar.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 56%
• dry soba noodles
Proteins 16%
• tahini
• frozen shelled edamame
• toasted sesame seeds
Fruits & Veggies 28%
• clove garlic
• freshly grated ginger
• shiitake mushroom
• avocado
• small raw radish
• stalk green onion
Calcium
No significant sources of calciumFat
• tahini
• toasted sesame oil
• vegetable oil
• avocado
• toasted sesame seeds
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Second time in a week that we are cooking this. Really delicious! We reached our golden vinegary level with 50 ml.
This is so quick and easy to make and so satisfying.
Tried this recipe n number of times. One of my favorites. Thank you
Delicious. Only thing I would change is adding even more mushrooms.
I just made this for dinner and it was delicious! Thanks so much for this recipe! I didn't have edamame so used broccoli instead, which worked really well as alternative :)
Could this work with button mushrooms?
Yummy I did not have tahini so creamy peanut butter. My wife loved it cold! Thank you so much!
Allergic to mushrooms- recs for replacement?
Easy to make, plus I swapped out the veggies for what I had! Sauce is delicious, though I just eyeballed it and tasted as I went. I want to try this as a cold noodle dish as well. Will be adding to my rotation!
Love this! The dressing was perfect for me because I also love vinegary things! I added some Sriracha to the dressing for some heat. I served it cold mixed with the veggies I had on hand (carrots, bell pepper, cucumber). Delish!
I enjoyed this for dinner tonight 😋 I found it a bit too vinegary (next time I'll use less vinegar) and not enough salty for my taste, but otherwise very tasty. I used dehydrated shiitake mushrooms, as I've never seen fresh ones where I live. I soaked them for a couple of hours and I think they worked just fine in this recipe.
One of my go-to meals for an easy dinner, especially since I have most of the ingredients on-hand! I use Japanese sesame paste instead of tahini and it turns out so delicious. Perfect alternative to instant ramen if you want a healthier option while satisfying the noodle craving!
Lovely meal! I had to sub a few items I didn’t have at home, and it still turned out beautifully. Thank you PUL Team! Saving weeknight dinners one meal at a time😃
Love this so much - we have had it weekly since you posted! Both of us love the larger amount of vinegar.
😊
I found this was a little gluggy, but the flavours were👌Any tips to make it a bit less gluggy? Less tahini? Admittedly I did add the noodles about 10 mins after I drained them, so could that have affected it too? I tried to stir through some sesame oil so they didn't get sticky...
I also found that there was a bit too much garlic/umami, so I might use less garlic and miso next time. I'd make it again though, my guests loved it!
Love this, every time I make it I just feel so satisfied.
Just made this, but with wheat noodles instead of soba and peas instead of edamame. Absolutely delicious, will definitely be making again!
I LOVE this recipe, I've made it at least 10 times since it was published. I just make it with whatever veggies/noodles I have at home. When in a hurry, I don't even measure the ingredients for the sauce, I just use the list as an inspiration, and even so it always comes out absolutely delicious. I used to struggle with noodles and stir-fries and this recipe is such a game changer! Thank you Sadia and the PUL team! 💚
So good and so easy!
I love this recipe I made it last night for tea so quick and easy but super yummy. 🤤 I am honestly making it again tonight xx
I love this recipe, made it so many times! The best thing that can happen to soba noodles! ❤️
Quick to make & great cold for packed lunches as well
Got to be honest, didn't expect this to taste this good. I was looking for something quick and easy and decided to give it a try. But wow, I'm amazed. I'm never going to doubt your recipes, they always taste so good.
Soooo good!!
Easy, quick and fantastic taste!! I didn’t have rice vinegar so I used white whine (and reduced to 1/4 cup). I also didn’t have miso paste and used more soy sauce but I’m excited to try it out with miso paste when I buy it.
I served with peas and broccoli.
Very tasty! We used peanut butter instead of tahini only because we were out of tahini. Super easy and I will definitely make it again!!
One thing I love about PUL recipes is that they are so easy to adapt. I wanted to make soba noodles tonight, so I looked up the ingredient on your website, found this recipe, and then worked with what I had in hand-- and it was delicious! Thank you for such quality, user-friendly recipes. PUL is my go-to for cooking inspiration :)
hello PUL ! i tested this quick, easy, and tasteful recipe for me in my family, and it was approved by all of them ( at the beginning my dad was surprised by the vinegary taste, but he finally liked it tho ☺️)
I changed a little bit the recipe cause i didn't find edamame In my grocery shop so I added frozen peas instead, and for the dressing I added whole tahini for a stronger taste and it worked very well !!
Oh-so yummy! And so easy. Easily a favorite!
This is so good! Delicious and surprisingly easy to make! One of my favourites of all time.
We absolutely love this recipe! It's so quick and simple but tastes absolutely divine
The dressing is magical!!
Literally obsessed with this recipe and I'm on your team, Sadia. Team vinegar!!
the sauce is amazing.
Hi Sadia, I would love to make this dish not I want to know what I can replace with Miso paste. I am not able to find that ingredient. I have tried many of your recipes and they all have come out yummy. Thank you for introducing us to these great dishes 😊
This was so good!! Thank you for this awesome recipe! <3
5 out of 5 stars! Amazing recipe! For us it wasn't too much vinegar at all. This will be one of my weekly favs:)
I omitted miso (didn’t have any), and only used 2 tbsp rice vinegar and 1 tbsp tamari soy sauce (full sodium) and it was good.
if you want it less vinegar-y, would replacing it with MIRIN work or would that change the entire flavour profile too much (though could still be good?)
Can't wait to try this. Would you recommend this as a work lunch meal prep or is it only good when consumed super fresh?
YUM! I love this combination of flavors in such a quick, easy to make recipe!
Hello Sadia and all team. I love your recipes and how smart and positively you make everything. Great job! Thank for that! Now, I would like to ask if pick up limes has any app? While watching one of the videos, 20min vegan meals anyone can make it, I have seen Robin checking the recipe on the phone with a layout that I do not have on my phone. How can I have it? It seems much easier to navigate through every info. Thanks again. Xxx <3
The dish was very good I put less vinegar per the remarks.
I've never tried Miso paste before but this recipe was really really good ! I like the mixture of all the different tastes and just how simply it all comes together ! I will definitely be doing this recipe again :))
I made these noodles today and must say it had an interesting and unusual taste. I never used miso paste and rice vinegar before, so I guess I need to get used to it. I will give this recipe still five stars though since I substituted many ingredients I didn't have (mie noodles instead or soba noodles, button mushrooms instead of shitake, no edamame and avocado), and that maybe changed the original taste a bit. Overall, it's a good recipe and helped me out a lot today since I didn't know what to prepare for the evening, so thanks a lot :).
Made this recipe after watching your YouTube video about 20 minute meals! Was definitely a hit in my house. I do think I would add less vinegar next time but overall delicious!!
This was so yummy and indeed very fast to assemble! The sauce really IS vinegary, I'll probably puit less vinegar next time, but ii might become a staple!
I've recently started cooking more for myself and I must say that this recipe is incredible! The sauce was so yummy I was super happy with the result, thank you so much for sharing your lovely recipes.
We’ve made this recipe twice already- so fast and the sauce is incredible. Thank you!
Very quick and easy. Only had brown miso paste so think I’d cut the amount in half next time if using it. It was perfect for a fast dinner when I was already hungry and had no idea what to fix. Lots of umami from the mushrooms & miso. I cut the sesame oil down to lower fat content.
This has so far been one of our favorites! Making it a second time tonight! Love it
This was quick and simple, yet delicious! And that dressing -- sooo good! I saw the note about the rice vinegar so I skipped it, and the dressing turned out so yummy I nearly licked the bowl! I'll definitely make this again
Really delicious! :) :)
I really loved this recipe. The sauce was so good and flavourful! I think I am a fan of vinegar-based sauces too!
It was creamy but i didn’t liked the vinegar. I will try again without it.
Wow! This is one of those holy grail recipes where it's quick, easy, affordable and tasty!
Thank you so much for inspiring me to cook again, I forgot how good it is for the soul.
Fiz e gostei muito simples e delicioso.
It was delish! I subbed tahini for some pb, because it was what I had at hand, shiitake for regular mushrooms and edamame for frozen peas and it still tasted amazing! 🥰
I just tried this and it was sensational! Absolutely amazing! Thank you!
This was so delicious we are adding it to our list of favourites!
OMG! This was SO delicious! We used tamari and pad thai rice noodles to avoid gluten, which worked perfectly! It was vinegar-y, but not too strong for us. And super quick to whip up. SO GOOD!
I love recipes like this that make healthy eating feel so manageable!
All the grocery stores near me were out of soba noodles for whatever reason, but I still had all the other ingredients, so I tried this recipe both with rice noodles and with whole wheat noodles that I had on hand. It was still really good, but I'm excited to try the real deal once soba noodles are back in stock at my area.
The vinegar was a little much for me the first time I tried it. But on my third day of leftovers, my palette had gotten used to its strong taste, and I fully enjoyed it.
Hi! I was wondering if one could use soaked dried shiitake for this recipe? Please let me know if someone has tried that!
Ugh this recipe is AMAZING. I loooove how vinegary it is. I'm also gluten intolerant so I used Seaport Farms Edamame noodles instead and they worked great. As a college student, quick meals like these are so helpful to make on a busy weeknight. This is definitely going to be a go to recipe for me this semester (:
Fantastic recipe and great to riff off. I made it with spinach and peanut butter instead of tahini because that’s what I had.
Great, quick weeknight recipe! The sauce is amazing! :)
the sauce is everything in this recipe! so savory & nutty and filling, excited to have it served chilled tomorrow
Do you think this would do well eaten cold the next day?
Loved this recipe! The flavors were SO good. I did have to sub in natural peanut butter as we were out of tahini, but it worked out pretty well. The husband wasn't too keen on the vinegar zing or the mushrooms, but the kiddo fully approved of everything. Paired this alongside baked marinated tofu and it was a very satisfying meal. More 20 minute meals please!
I was so excited to see that you guys uploaded a 20 minute meal video yesterday, and then was even MORE excited when I realized I had all of the ingredients for this! Only 20 minutes for a delicious and easy meal, this will definitely be a repeat dinner in my house :)
you are just so great! sublime in all you do and beyond delish! Thank you so much for contributing to my and my family's life with this tasteful greatness!
I switched rice vinegar to ume vinegar, because it Is not that 'distinctive'