Soba Noodle Bowl with Miso-Tahini Dressing

Dinner, Healthy, Healthy (ish), Quick and Easy

Soba Noodle Bowl with Miso-Tahini Dressing

Have you ever had Soba noodles? They are glorious! Let’s dive in to discuss this very delicious Soba Noodle Bowl with Miso-Tahini Dressing!

If you’re on a bit of a quest to eat healthy (balance is truly the key!), then look no further than this recipe right here. It is deliciously vegan, plant-based and gluten-free. But it also doesn’t skimp on flavor and doesn’t taste “healthy”. Soba noodles are truly a gift! And this miso and tahini dressing is very flavorful and fresh tasting.

Soba Noodle Bowl with Miso-Tahini Dressing

What Are Soba Noodles?

Soba Noodles originate in Japan and are made entirely of buckwheat flour. They take tremendous skill and technique to master; often times chefs in Japan their entire lives attempting to perfect their way of making soba noodles.

Obviously the store-bought dried versions (that were used) are not as amazing as the ones you’ll find in small soba restaurants in Japan. When I was in Japan a few years ago, I had the pleasure of eating the simplest, best bowl of soba noodles of my life. And let me tell you, they were life-changing.

I find that 100% buckwheat flour soba noodles can cook up quite gummy and not so appetizing. I usually buy and cook up noodles that are cut with regular wheat flour, making the bite and tenderness totally perfect.

If you are gluten-free be sure to check the label since not all of them are created equally!

Soba Brussels Sprout Salad with Miso-Tahini Dressing

How to Make Miso-Tahini Dressing

If I had to argue a few things to have on hand at all times when trying to eat healthy, I’d vote for miso and tahini.

Miso, for one, hardly ever goes bad. A tub of organic miso in the fridge can dress up any good salad or, heck, I even put it in cookies.

To make the dressing, you’ll need:

– garlic
– warm water
– sweet white miso
– tahini, stirred
– sesame oil OR olive oil
– ponzu or umeboshi vinegar (plum vinegar)
– salt

Mix it all up. That’s it–super easy!

Soba Noodle Bowl with Miso-Tahini Dressing

How to Cook Soba Noodles

Soba Noodles are way different than 100% wheat noodles. Here are some tips on getting great results:

– don’t salt the water prior to boiling
– set a timer (soba noodles cook quickly)
– expect them to cook quicker than the label recommends. I find that most packages recommend 6 minutes, while I’m happy with their doneness around 3 minutes.

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Soba Brussels Sprout Salad with Miso-Tahini Dressing

The shaved brussels sprouts OR cabbage aren’t cooked, instead they rely on the residual heat from the noodles to heat them up and wilt them just slightly. It’s more of a room temperature sort of meal. I love the avocado and pickled ginger on just about everything and they work great in this scenario too. And if you’re in the mood for an egg, I don’t see why or how a soft-boiled egg wouldn’t be totally delicious in this bowl.

In the winter, I’ll add shaved brussels sprouts. In the summer months, I use shredded cabbage.

Choose your own adventure!

If you make this Soba Noodle Bowl with Miso-Tahini Dressing, let me know via Instagram!

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing

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5 from 9 votes
Soba Noodle Bowl with Miso-Tahini Dressing is a healthy bowl of delicious gluten-free soba noodles tossed in a miso-tahini dressing with ginger and garlic.
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Serving Size: 4
Calories: 134kcal

Ingredients

Dressing:

  • 1/4 cup tahini, if oil is on top, be sure to reincorporate it
  • 1 tablespoon sesame oil or olive oil
  • 1 tablespoon sweet white miso
  • Juice from 1/2 lemon
  • 1 teaspoon coconut nectar syrup OR brown rice syrup OR honey
  • 1 teaspoon ponzu or umeboshi, plum vinegar or rice wine vinegar
  • 1 teaspoon garlic clove
  • 1 tablespoon warm water
  • 1/2 teaspoon kosher salt

Soba Noodles:

  • 1/2 pound about 10 Brussels sprouts, shaved or about a 1 cup thinly sliced cabbage
  • 8 ounces soba noodles
  • 1 tablespoon black or white sesame seeds, as garnish
  • 1 green onion, sliced, as garnish
  • 1 avocado, sliced, as garnish
  • Pickled ginger, as garnish

Directions

  • To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
  • If needed, peel the outer leaves of the brussels sprouts (only if they're wilted and slightly brown). Using a mandoline or sharp knife, slice the brussels sprouts thinly. Add the brussels sprouts to a medium bowl. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package's instructions. (I always find that I need less time than the recommended time so be sure to taste the noodles starting at the 3-minute mark.) Drain the noodles and rinse with lukewarm water. If they seem like they're sticking together, drizzle a teaspoon of olive oil or sesame oil over them and toss them together. This will loosen them up. Add them immediately to the bowl or pot with the brussels sprouts and add the dressing.
  • Toss everything together, using a fork, until everything is evenly coated in the dressing. Give it a taste and adjust the salt according to your liking.
  • Divide amongst bowls and garnish with green onions, sesame seeds, avocado and pickled ginger.

Notes

My favorite soba noodles are by Eden's Foods and are 70% whole wheat. The 100% buckwheat is good but just be sure to really rinse them with water and toss them with oil because they can become very sticky!
I love the idea of adding a soft-boiled egg on top or a piece of seared salmon.
CourseDinner, Main Course
CuisineAmerican, Asian, Healthy, Japanese
Keywordsoba noodle bowl, soba noodle recipe, soba noodles, what are soba noodles
Nutrition Facts
Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing
Amount Per Serving (3 g)
Calories 134
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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32 Comments

Leave a Reply

  • Avatar
    Reply Tori January 11, 2016 at 12:16 am

    Adrianna, this looks delish!!! That tahini dressing sounds so good and the fact that the whole thing is more of a room temp kind of thing is perfect for me cuz it’s summer in Chile and getting really hot! Love this!

  • Avatar
    Reply Erica January 11, 2016 at 5:11 am

    Well now I know what I’m making once I’m back home. Love the brussel sprouts and that dressing sounds insanely good.

  • Avatar
    Reply DessertForTwo January 11, 2016 at 6:31 am

    Congrats! You survived the cleanse. I’m so proud 🙂

  • Avatar
    Reply genevieve @ gratitude & greens January 11, 2016 at 7:35 am

    Tahini is my go to dressing, it’s just so good and creamy. Congrats on finishing the cleanse, I hope you are enjoying a big bowl of soba to celebrate!

    • Adrianna Adarme
      Reply Adrianna Adarme January 12, 2016 at 9:37 am

      I’m about to have some buckwheat pancakes–that will be my celebration!!

  • Avatar
    Reply Abby @ The Frosted Vegan January 11, 2016 at 10:30 am

    Girl mad props for making it through that cleanse! Nacho dreams forever.

  • Avatar
    Reply Nicole @ Young, Broke and Hungry January 11, 2016 at 10:44 am

    Power to you for surviving the cleanse! I’m having a total love affair with buckwheat noodles at the moment so this recipe sounds amazing.

  • Avatar
    Reply Arthur in the Garden! January 11, 2016 at 11:36 am

    Yummy!

  • Avatar
    Reply Andrea @ Chasing Strength January 11, 2016 at 3:56 pm

    I love eating lunch or dinner in one big bowl. I will have to try out this combination!

  • Avatar
    Reply Erin@WellPlated January 11, 2016 at 6:56 pm

    I think nachos are an integral, irreplaceable part of life. I’m thankful to have beautiful, healthy, all in one meals like this to keep me in balance! Soba noodles are a recent love in my life, and I’m busy making up for lost time, so I loved seeing this on your blog today!

    • Adrianna Adarme
      Reply Adrianna Adarme January 12, 2016 at 9:36 am

      SAME. I will never ever give them up but just taking a break from them…for now. 🙂

  • Avatar
    Reply Samantha January 12, 2016 at 8:01 am

    Love soba noodles :). This looks sooo good.

  • Avatar
    Reply Mary Frances January 12, 2016 at 9:33 am

    This sounds and looks excellent! I wish I could try some right now 🙂

  • Avatar
    Reply Helen Williams January 12, 2016 at 11:04 am

    Thank you for such a detail guide how to prepare Soba Noodle Salad, I have started to eat fresh and it I think it will be one of the delicious food for me. Sounds wonderful!

  • Avatar
    Reply Rahul @ samosastreet January 12, 2016 at 11:17 am

    YUM! This sounds SO good! I pretty love anything with tahini. So……. yes please!

  • Reply Friday Recap January 15, 2016 at 3:03 am

    […] so making this brussels sprouts soba noodle salad this […]

  • Avatar
    Reply Amanda from Canada February 2, 2016 at 6:52 am

    How long would the dressing keep? A few days, do you figure? I can safely say that I will be the only one in my house who will want to eat this dish.

    • Adrianna Adarme
      Reply Adrianna Adarme February 2, 2016 at 9:40 am

      I imagine it’d last for a week. You’ll definitely have to mix it up a bit before using!

    • Avatar
      Reply michael perry December 20, 2017 at 1:18 pm

      Ive been coming to this blog and have it saved on my desk top for a year now. I can safely say the dressing does not keep well. I have been unable to keep it for more than 5 minutes. 🙂 It will not keep in the fridge either… just wont!

  • Reply Weekend Reading, 2.6.16 | The Full Helping February 6, 2016 at 5:34 am

    […] still brussels sprout season, and these tasty brussels sprout and soba noodle salad bowls are a great way to show those crucifers off. I love Adrianna’s colorful avocado, sesame, and […]

  • Reply Weekend Reading, 2.6.16 - Singapore Topics February 7, 2016 at 1:02 am

    […] still brussels sprout season, and these tasty brussels sprout and soba noodle salad bowls are a great way to show those crucifers off. I love Adrianna’s colorful avocado, sesame, and […]

  • Reply Weekend Reading, 2.6.16 – Healthy Organic February 9, 2016 at 8:22 pm

    […] still brussels sprout season, and these tasty brussels sprout and soba noodle salad bowls are a great way to show those crucifers off. I love Adrianna’s colorful avocado, sesame, and […]

  • Avatar
    Reply Ana @ Ana's Rocket Ship February 27, 2016 at 8:34 am

    5 stars
    This looks so fancy – but it also looks so yummy… and soba and avocado? 😀

  • Avatar
    Reply Carolyn January 4, 2017 at 7:20 pm

    5 stars
    Saw this recipe, stopped by the store after work, and made it for dinner. Absolutely delicious! Thank you!

  • Avatar
    Reply Tia January 5, 2017 at 7:35 pm

    5 stars
    I made this tonight and used sautéed kale and added in some shrimp and a soft boiled egg. It was very tasty and the bonus…it’s good for me! I’ll be making this again. I’m also a sucker for tahini dressings.

  • Avatar
    Reply Jen January 14, 2017 at 7:30 am

    5 stars
    I made this after a trip to Trader Joe’s where I found bagged shredded Brussels very cheap PLUS I had everything on hand and WOW YUM LOVED IT. Great tahini sauce- I have used it on everything!! Woo thanks girl!

  • Reply 31 Homemade Salad Dressings That Are Way Better Than Store-Bought – Zisolo December 21, 2017 at 1:58 pm

    […] Miso-Tahini Dressing from A Cozy […]

  • Avatar
    Reply Mobasir Hassan January 29, 2019 at 11:58 am

    5 stars
    It is one of favorite food items..the sprouts. And a recipe with it in such a way made my day shining. Thanks for sharing such a nice article about Brussels sprouts.