Ginger Miso Soba Noodle Bowls with Wakame

Name: Ginger Miso Soba Noodle Bowls with Wakame
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 Bundle Soba Noodles** (76g); 1 Tbs Sesame Oil; 4 C Water (900g); 1 1/2 tsp Fresh Ginger (microplaned or finely minced); 1 tsp Fresh Garlic (microplaned or finely minced); 1 Tbs Tamari (or add to taste); 1 tsp Sriracha; 1 Tbs Wakame (optional but recommended); 2 C Fresh Cremini or Shiitake Mushrooms (stemmed and quartered, 126g); 2 Small Bok Choy (chopped thin, greens and whites separated, 212g); 3 Tbs White Miso Paste*; 2 Medium Carrots (julienne, 78g); 1 C Sugar or Snow Peas (sliced thin on the bias, 92g); 2 Green Onions (sliced thin on the bias.); Sesame seeds; Thai basil; Cilantro; Lime; Sriracha

By Traci 47 Comments

Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame (seaweed) are so comforting and can be seasonally adapted by switching up the veggies. This vegan ramen comes together in about 30 minutes! vegan + optionally gluten free

This past Spring, Rob and I took a long weekend and headed to one of our most favorite destinations, Orcas Island. It’s a one-hour ferry ride from Anacortes, just a short drive over Deception Pass Bridge from Whidbey Island.

Orcas Island, the largest in the San Juan Islands archipelago, is a treasure. The terrain is varied: heavily forested with rocky outcrops, rolling hills, streams, wetlands, and open fields. It’s well known for its Environmental Outdoor Schools, preserves, Moran State Park, pristine lakes, miles of hiking trails, family farms, and quaint Eastsound downtown.

It’s easy to unwind and slow down to the island’s pace. And so we go, at least once a year. Twice if we can.

For this trip, we booked an AirBnB cabin near Doe Bay. Imagine a cedar-shingled cottage nestled in a Douglas Fir forest with a tree-filtered view of Puget Sound, wood-burning fire place, rain tapping on the metal roof with enough cozy to make you feel like you’re in a cocoon.

Rain forced us in for a few days… a good thing.

We both have difficulty relaxing. But the days ventured out were spent hiking with a butt kicking haul up Turtleback Mountain Preserve. It was worth the effort for expansive views of islands dotting the Sound and to listen to nuthatches and chickadees sing their Spring songs.

An evening out to Doe Bay Cafe for dinner was the inspiration for this vegan ramen. A farm-to-table restaurant serving fare from their organic garden, craft cocktails, and creative desserts is my kind of find.

Rob and I ordered a fruit and cheese board to start then shared a HUGE noodle bowl.

Even after the two of us finished eating, there were leftovers!

I was so excited about this ramen bowl, with its layers of flavors and oodles of noodles, I knew I wanted to create my own version and share it with y’all.

How to Make Ginger Miso Soba Noodle Bowls with Wakame:

Miso has a distinct umami flavor. If you’ve had it once, it’s easily detectable in other recipes.

First, cook the soba noodles, set aside to cool.
Next, make the base of the soup by mixing water with ginger, garlic, Tamari, Sriracha, and Wakame. Take a bit of the broth and measure it into a small bowl. Stir in the miso paste to make a slurry.
Then, stir in the mushrooms and white parts of the bok choy. Warm through.
Finally, add the cooked soba noodles and miso slurry.
Just before serving, it’s all about the toppings, like carrots, bok choy greens, and snow or snap peas. Piled high, they soften just a bit as they’re stirred into the warm broth.
Finish with plenty of sesame seeds, green onions, Thai basil or cilantro and a good squeeze of lime.

This vegan ramen bowl is a snap to pull together and is perfect for busy weeknights or an easy weekend dinner.

Which I SO need right now. If you’ve been following on IG or InstaStories, you know I’ve been pulling my hair out with regards to the technical details of my upcoming eBook (now published!). The Big Sister, my editor, has sent the final draft back to me twice and she’s got it again (insert crying emoji)! She’s so persistent. But it’s not just the editing, really. That’s the easy(ier) part. It’s getting my Sales page together so it looks just so. The Add to Cart button is making me crazy. Yes, a simple button.

Nothing worthwhile comes easy.

But not all is lost! While delivering her edits, The Big Sister also brings over a new and exciting cocktail to soothe the anxiety I feel when the minutia starts to fry my sensibilities! #cocktailrecipecomingsoon

I think I’m going to call tech support… and have another cocktail!

Did I mention how easy this ramen bowl is? You’re going to love it!

Oh, hey! My friend Joscelyn interviewed me and shared our chat on her blog. To learn more about the voice behind Vanilla And Bean, you can read it here. Be sure to to check out Jocelyn’s delicious recipes, gorgeous photography, and writing too while you’re there!

What’s your favorite noodle bowl (or cocktail for that matter – lol)?

More Noodle Bowls to Love:

5 from 3 votes