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