There's a particular kind of recipe that punches way above its ingredient list, and this Coconut Miso Soba is one of them. Cold buckwheat noodles, a broth built from just three main ingredients, and a handful of fresh toppings - that's it, and somehow it adds up to something genuinely beautiful. Creamy without being heavy. Deeply savoury without being salty. Cool enough for the hottest day of the year, and good enough to make on repeat.
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☀️Part of the Summer No-Cook Noodle Series
Coconut Miso Soba joins a growing collection of summer noodle recipes built around one guiding principle: the less time near a stove on hot days, the better.
- Soy Milk Noodles (Kongguksu)— a blended soybean broth served ice-cold over thin noodles, clean and cooling.
- Cold Tomato Somen Noodles— a bright, tangy tomato broth poured over delicate somen, sharp and refreshing.
- Vietnamese Peanut Noodles— cold noodles tossed in a fragrant ginger and nutty peanut sauce, rich and bold.
- Coconut Miso Soba— this recipe. Creamy, umami-forward, and the creamiest of the four.
Each recipe has its own character: one clean, one tangy, one rich, and now one silky and mellow. Together they cover every mood a hot summer day might bring.
💖Why You'll Love This Coconut Miso Soba
- The broth requires zero cooking— just whisk coconut milk, miso, soy sauce, and a few seasonings together cold. That's it.
- It works beautifully as a meal on its own or as a base to build on with whatever toppings you have.
- The flavour profile is unlike anything else— gently sweet, deeply savoury, and creamy in a way that feels luxurious without being indulgent.
📝How To Make Coconut Miso Soba
Ingredients
Noodles
- Soba (buckwheat noodles)
Protein
- Edamame
Veggies
- Cucumber ribbons
- Shredded carrot
- Shredded red cabbage
- Green onion
Coconut Miso Dressing
- 3 tablespoon coconut milk
- 2 tablespoon white miso
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove
- 1 teaspoon toasted sesame oil
Toppings
- Sesame seeds
- Furikake (optional)
- Chili oil
Instructions
First step: Prep the toppings
- Shred or thinly slice the cabbage, carrot, and cucumber.
- If using edamame pods: Cook the edamame in boiling water for 3–4 minutes, then transfer to a bowl of iced water. Peel the edamame.
Second step: Cook the soba noodles
- Bring a large pot of salted water to a boil. Then add the soba noodles and cook for 3–4 minutes, or according to the packet instructions, until just tender with a slight chew. Do not overcook since soba goes from perfect to mushy quickly.
- Drain and rinse the noodles under cold running water and transfer in a bowl of cold water.
Third step: Make the coconut miso broth
- In a small bowl, whisk the white miso paste with 3–4 tablespoons of warm water until completely smooth, then whisk in the coconut milk.
- Add the soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and lime juice. Whisk until fully combined and smooth. Chill in the fridge for about 20 minutes to serve cold.
Final step: Assemble the bowl
- Divide the cold soba noodles between bowls and arrange the cucumber, carrot, edamame and cabbage on top. Then sprinkle with spring onions and toasted sesame seeds.
- Ladle the chilled coconut miso broth generously over the noodles before finishing with a drizzle of chilli oil for heat.
Tips for success:
- Gluten-free: most soba noodles contain some wheat flour, so look for 100% buckwheat soba for a fully gluten-free version, and use tamari instead of soy sauce.
- Topping swaps: avocado slices, pickled ginger, blanched broccolini, or corn kernels all work beautifully with this broth.
- Add protein: baked tofu, steamed edamame (already in the toppings), or a handful of cooked chickpeas all work well.
🥥Final Thoughts
Coconut Miso Soba caught me off guard - I didn't expect coconut milk and miso to become such a natural pairing. Two ingredients from completely different culinary traditions that somehow speak the same language: the miso cuts through the richness of the coconut milk with a fermented depth nothing else replicates, and the coconut softens the miso's sharp edges into something round and silky.
No steam, no heat, no standing over a stove wondering if it's the weather or the cooking making you sweat. Just a cold bowl, a cool room, and something genuinely satisfying to eat. I hope it makes your summers a little easier — and a lot more delicious.
Pleast let me know what you think in a review below or tag me on Instagram @VeggieAnh. Stay cool, eat well!
Print📖 Recipe
Coconut Miso Soba
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Diet: Vegan
Description
There's a particular kind of recipe that punches way above its ingredient list, and this Coconut Miso Soba is one of them. Cold buckwheat noodles, a broth built from just three main ingredients, and a handful of fresh toppings - that's it, and somehow it adds up to something genuinely beautiful. Creamy without being heavy. Deeply savoury without being salty. Cool enough for the hottest day of the year, and good enough to make on repeat.
Ingredients
Noodles:
- Soba (buckwheat noodles)
Protein:
- Edamame
- Veggies
- Cucumber ribbons
- Shredded carrot
- Shredded red cabbage
- Green onion
Coconut Miso Dressing
- 3 tbsp coconut milk
- 2 tbsp white miso
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp grated ginger
- 1 garlic clove
- 1 tsp toasted sesame oil
Toppings
- Sesame seeds
- Furikake (optional)
- Chili oil
Instructions
First step: Prep the toppings
- Shred or thinly slice the cabbage, carrot, and cucumber.
- If using edamame pods: Cook the edamame in boiling water for 3–4 minutes, then transfer to a bowl of iced water. Peel the edamame.
Second step: Cook the soba noodles
- Bring a large pot of salted water to a boil. Then add the soba noodles and cook for 3–4 minutes, or according to the packet instructions, until just tender with a slight chew. Do not overcook since soba goes from perfect to mushy quickly.
- Drain and rinse the noodles under cold running water and transfer in a bowl of cold water.
Third step: Make the coconut miso broth
- In a small bowl, whisk the white miso paste with 3–4 tablespoons of warm water until completely smooth, then whisk in the coconut milk.
- Add the soy sauce, rice vinegar, sesame oil, grated ginger, garlic, and lime juice. Whisk until fully combined and smooth. Chill in the fridge for about 20 minutes to serve cold.
Final step: Assemble the bowl
- Divide the cold soba noodles between bowls and arrange the cucumber, carrot, edamame and cabbage on top. Then sprinkle with spring onions and toasted sesame seeds.
- Ladle the chilled coconut miso broth generously over the noodles before finishing with a drizzle of chilli oil for heat.
Notes
Gluten-free: most soba noodles contain some wheat flour, so look for 100% buckwheat soba for a fully gluten-free version, and use tamari instead of soy sauce.
Topping swaps: avocado slices, pickled ginger, blanched broccolini, or corn kernels all work beautifully with this broth.
Add protein: baked tofu, steamed edamame (already in the toppings), or a handful of cooked chickpeas all work well.
- Prep Time: 15 mins
- Cook Time: 5 minutes
- Category: Meal
- Method: Boiling
- Cuisine: Mixed
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