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Sweet and Savory Vegetarian

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You are here: Home / Recipes / Diet / Vegan / Ginger Miso Soba Noodle Bowls with Wakame

Ginger Miso Soba Noodle Bowls with Wakame

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

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! This recipe is vegetarian, vegan and easily gluten free.

Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame ready for sharing.

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.

Overhead shot of ingredients for Ginger Miso Soba Noodle Bowls with Wakame whole and chopped. Making the miso broth, then adding the greens, mushrooms and noodles.

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.

Noodles being picked up with chop sticks from a noodle bowl.

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.

Quick Guide: How to Make Ginger Miso Soba Noodle Bowls

Miso has a distinct umami flavor. If you’ve had it once, it’s easily detectable in other recipes. In summary, here’s how to make it (see recipe card for details): 

  • First, cook the soba noodles, set aside to cool.
  • Second, 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.
  • Third, stir in the mushrooms and white parts of the bok choy. Warm through.
  • Next, add the cooked soba noodles and miso slurry.
  • Last, kust 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.

Ginger Miso Soba Noodle Bowls with Wakame ready for sharing.

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

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

More Noodle Bowls to Love

  • Sesame-Ginger Noodle Salad with Cashews
  • Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls
  • Mushroom Ramen Noodles with Miso and Spinach
Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame are so comforting and can be adapted by changing the veggies with the seasons. Vegan + GF
Print Recipe

Ginger Miso Soba Noodle Bowls with Wakame Recipe

Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Servings:4 Servings
Calories:149kcal
Author:Traci York | Vanilla And Bean
Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame are so comforting and can be seasonally adapted by switching up the veggies. For example, use cabbage instead of bok choy. vegan + optionally gluten free

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.

For Garnish:

  • Sesame seeds
  • Thai basil
  • Cilantro
  • Lime
  • Sriracha

Instructions

  • Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Set aside to cool.
  • In a medium sauce pot or Dutch oven, and on medium heat, add the water, ginger, and garlic. Whisk in tamari, and sriracha and bring just to a steam.  Scoop out about 1/2 cup of broth and add the miso paste to the cup, stirring throughly so it dissolves completely. Set aside. To the sauce pot, add the wakame, mushrooms and white parts of the bok choy. Warm through on medium low for 8-10 minutes. Remove from heat and pour the miso broth into the sauce pot.
  • To the broth, stir in the soba noodles. Ladle into bowls and top each serving with the leaves of the bok choy, carrots, peas, and onions, then garnish as desired.
  • This recipe is best enjoyed fresh. I find the noodles to get a bit soggy if stored overnight in the broth. But it can be stored, broth and noodles in a lidded container, and toppings in a separate container for up to two days.

Notes

*Find white miso paste in the refrigerated section of the grocery store.
**I have difficulty finding 100% Buckwheat Soba noodles. But if you can source them, this meal can be made gluten free.  
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 149kcal | Carbohydrates: 20g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 1082mg | Potassium: 1419mg | Fiber: 7g | Sugar: 9g | Vitamin A: 24187IU | Vitamin C: 208mg | Calcium: 487mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Warming and cozy, Ginger Miso Soba Noodle Bowls with Wakame are so comforting and can be adapted by changing the veggies with the seasons. Vegan + GF

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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