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This soba noodle bowl is the perfect meal for a sunny day because it's light, hearty, and healthy. The soba noodles are cooked to perfection and then tossed with mushrooms, carrots, green onions, and sesames seeds and then it's all coated in a tangy fishless fish sauce that you can make in just a few minutes.

Soba Noodle Bowl With Homemade ‘Fish’ Sauce [Vegan, Gluten-Free]

$2.99
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Serves

1

Ingredients You Need for Soba Noodle Bowl With Homemade ‘Fish’ Sauce [Vegan, Gluten-Free]

For the "Fish" Sauce:
  • 1 tablespoon white miso
  • 1 tablespoon tamari
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon sesame oil

For the Noodle Bowl:

  • 1 portion soba noodles (check the package to make sure that they are 100 percent buckwheat noodles)
  • 1 1/4 ounces 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 teaspoon sesame seeds

How to Prepare Soba Noodle Bowl With Homemade ‘Fish’ Sauce [Vegan, Gluten-Free]

  1. Place all ingredients for the sauce in a jar, close the lid, and shake it vigorously until all the ingredients are combined well.
  2. Bring a large pot of water to a boil on medium heat.
  3. Add soba noodles and cook them until they're 90 percent done.
  4. When the soba noodles are almost cooked, add the mushrooms and carrots to the water and stir them gently.
  5. Cook this for another 2-3 minutes.
  6. Drain the noodles, mushrooms, and carrots in a colander and run them through running tepid tap water for 20-30 seconds. Let the water drain completely.
  7. In a large mixing bowl add the watercress and the drained noodles.
  8. Pour over the sauce and toss everything gently to mix well – you want all the noodles and vegetables to be covered in the sauce completely.
  9. Place noodles in a serving bowl and sprinkle them with spring onions and sesame seeds before serving.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Pallavi Gupta

See My Recipes

Pallavi is a Vancouver, BC-based Food Stylist and Photographer of the blog Veggie Zest, where she writes about vegan and vegetarian recipes illustrated by beautiful photos and easy step-by-step instructions. Having lived in over seven cities in the past 15 years, her recipes are very global-infused with her Indian background. Her recipes and photographs have been featured in various magazines and other publications, and she now works as a professional freelance food stylist, recipe developer, and food photographer.

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