Soba Noodle Bowl


Aren’t you glad that the temperature has gone up a little and its not freezing anymore in Vancouver? I certainly am and its so beautiful on sunny days! To celebrate this change here is a healthy miso & ginger soba noodle bowl that can be put together super quickly. Its a slightly warm noodle bowl so it feels nice to eat when its still a bit cold outside. This recipe is gluten free and vegan so can be enjoyed by all.  I hope you’ll give it a try!

Enjoy the sunshine 🙂


Serving for 1 person


For the sauce

1 tbsp white miso

1 tbsp gluten free soy sauce

1 tbsp apple cider vinegar

2 tbsp male syrup

1 tsp fresh ginger, minced

1 tsp sesame oil

Place all ingredients in a jar, close the lid and shake vigorously till all the ingredients are combined well.

Noodle Bowl

1 portion soba noodles

50 grams enoki mushrooms, ends trimmed

1/2 medium size carrot, peeled and thinly sliced

2 spring onions, thinly sliced

1 cup watercress or kale (if using kale, tear it into bite size pieces)

1 tsp sesame seeds

  1. Bring a large pot of water to a boil on medium heat.
  2. Add soba noodles and cook till 90% done. I always eat one noodle to check if they are done.
  3. When the soba noodles are almost cooked, add mushrooms and carrots to the water and stir gently. Cook for another 2 to 3 minutes.
  4. Drain the noodles, mushrooms and carrots in a colander and run through running tepid tap water for 20 to 30 seconds. Let the water drain completely.
  5. In a large mixing bowl add watercress and add the drained noodles. Pour over the sauce and toss gently to mix well – you want all the noodles and veggies to be covered in the sauce completely.
  6. Place noodles in a serving bowl, sprinkle with spring onions and sesame seeds. Serve.