Vanilla And Bean

Sweet and Savory Vegetarian

Ginger Miso Soba Noodle Bowls with Wakame

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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

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

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.

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

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.

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

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.

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

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! 

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

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:

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
5 from 1 vote

Ginger Miso Soba Noodle Bowls with Wakame

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
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Japanese
Keyword: Noodle Bowl, Vegan Ramen, Vegan Ramen Bowl
Servings: 4 Servings
Author: Traci York | Vanilla And Bean

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.  
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

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

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

Comments

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    • Traci says

      November 26, 2018 at 10:28 am

      Hi Sarah! I’m sorry about the confusion. The wakame I used was in small bits (shredded). I’ve since used it up so am unable to provide it’s mass in grams. I would take a large pinch from the bag and place it in the palm of my hand. That’s about how much a Tbs is… you don’t need much. I hope this helps.

      Reply

  3. Joey says

    February 1, 2018 at 5:42 pm

    Looks gorgeous, although I recommend adding the miso (dissolved separately in some of the stock) once you turn the heat off, so you don’t kill all the happy bacteria in the miso. This is the traditional way to cook miso soup.

    Reply

    • Traci says

      February 1, 2018 at 7:24 pm

      Hi Joey! Thank you for your note. I learned this later when posting this recipe and forgot to change it here. Noted. And thank you for your comment! I’m always learning.

      Reply

  5. Aysegul D Sanford says

    September 18, 2016 at 2:38 pm

    I want to come and visit all those islands in your neck of the woods. I have never even heard of Orcas Island, but after reading this I want to go. :)
    These noodles are perfect for a quick and easy meal. I LOVE miso paste. I know I will love this noodle bowl.
    Well done, my friend.
    PS: I can’t wait for your book to come out. :)
    PS2: Can you sister be my sister too? With the cocktails and all ?!?!

    Reply

  8. Sarah @ Snixy Kitchen says

    September 8, 2016 at 10:42 pm

    1. Beautiful bowl of noodles! I love all the veggie colors!
    2. I watched that gif about 100x now – so fun!
    3. Your little getaway sounds like such a dream – I felt like I was there with you and also was jealous that I wasn’t actually there with you!
    4. Hooray for weeknight dinners – I get about 5 seconds to put dinner on the table these days so easy is where it’s at for me!

    Reply

    • Traci says

      September 9, 2016 at 9:52 am

      Hehe… that GIF. They’re fun to make. Now if I could just transition to video :/ ! Oh my you must come sit by the fire, Sarah.. we’ll have bowls of soba! :D

      Reply

  9. Emily says

    September 8, 2016 at 11:49 am

    Your trip sounds fabulous and makes me want to research Orcas Island for future travel myself! And that meal- cheese board with a big bowl of noodles- PERFECT. Soba are my favorite too- do you have a good brand to recommend which is 100% buckwheat and low sodium? It’s so hard to find! These bowls with the miso broth and all those fresh veggies look so so good- it’s going on the list to make soon!

    Reply

  11. Tessa | Salted Plains says

    September 7, 2016 at 4:22 pm

    Your trip to Orcas Island sounds incredible. I got extra excited when you mentioned the wood-burning stove – love those! ;) I am currently trying to plan a couple fall weekend trips that are slow-paced and encompass our regional beauty. Something to look forward to. I have these noodles on my list to make – they are making me hungry just writing this! Your ebook is going to be so fabulous – hang in there friend!! xoxo.

    Reply

  12. Sarah @ Making Thyme for Health says

    September 7, 2016 at 1:51 pm

    Orca Island sounds heavenly! Reading this made me feel like I was there enjoying one of these comforting soba noodle bowls. Looks incredible!

    And I know exactly what you mean about the rain forcing you to slow down. Our vacations are usually so jam packed that we rarely have time to relax. That’s what it’s supposed to be about right?

    Reply

    • Traci says

      September 9, 2016 at 9:14 am

      In front of a crackling fire! Hehe! Ohhh vacations… I hear you, Sarah! So much to do and see, it’s hard to slow down. Lately I found instead of packing everyday with multiple things to see/do, I now just do one per day so there’s time for rest. It’s working! :D

      Reply

  13. Geraldine | Green Valley Kitchen says

    September 7, 2016 at 8:26 am

    Your trip to Orca Island sounds wonderful, Traci – a wonderful place to recharge and disconnect from the plugged in world. And I just love this noodle bowl – it looks so filling, warming and delicious. I’m a big ginger fan and am always looking for ways to add it to my diet so I’m looking forward to trying this. Sorry you’re having so many technical problems with your eb00k – it’s so frustrating when you can’t get something to work – but I am looking forward to the cocktail recipe! Hope you had a good holiday weekend.

    Reply

    • Traci says

      September 9, 2016 at 8:52 am

      Extra ginger for you, Geraldine! I love it too… so much! Have you tried adding it to your smoothies? The tech details.. I know. But what I need to remember, at the time of pulling hair out, is to see through it knowing I’ll be learning life lesson number 10,921! :D

      Reply

  14. Liz says

    September 3, 2016 at 3:25 am

    What a gorgeous bowl of noodles!! Miso is one of my all time favorite ingredients to cook with, both because of it’s taste and nutritional value :) Can’t wait to try this!

    Reply

  15. Medha says

    September 2, 2016 at 3:18 pm

    Miso is just the best- and you’re so right… once you have it once, you will never fail to identify it! So distinct. The colors on this bowl sound delicious and just as amazing is the sound of your vacation! PS- love the GIF :)

    Reply

  18. Claudia | The Brick Kitchen says

    September 2, 2016 at 3:36 am

    Your holiday sounds amazing! It is so lovely to have a chance to unwind, and kind of disconnect from the world for a bit. Good luck with your ebook – can’t wait to see it. I’m sure all those struggles (even the add to cart button..) will be easy to forget once it is finished. I’ve been loving miso lately too, especially in hummus – and these noodle bowls look like the ideal warming dinner. Definitely giving them a try sometime <3

    Reply

  19. Cheyanne @ No Spoon Necessary says

    September 1, 2016 at 1:42 pm

    I’m thrilled you guys had a wonderful time at Orcas Island! I’m going to need to look that up as soon as I’m done commenting here! Sounds like a fabulous place that I would just adore! I’m sorry to hear about your frustration over your e-book, Traci! I say you phone a friend… aka technical support! So much better than driving yourself crazy, girlfriend! And pour yourself another cocktail while you are at it. ;) Anyways, I am in awe of this noodle bowl!!! SO beautiful and the flavors sound AMAZING! I am in love! The weather here is supposed to be nasty the next couple days, so I’m thinking a few bowls of this will be in order!! Pinned!! Cheers, dear and good luck on the e-book!! xoxo

    Reply

    • Traci says

      September 2, 2016 at 12:08 pm

      I hope you’ll take a look Chey.. it’s gorgeous and rural… just like we like! Tech support is happening, but its going to have to wait for a few days while I unplug! :D Thank you for your pin sweets! And enjoy the rainnnn!! xo

      Reply

  20. Joscelyn | Wife Mama Foodie says

    September 1, 2016 at 11:33 am

    Noodle bowls are my fave, whether it be pasta or Asian-style noodles like this, they are definitely like a hug in a bowl! Your little getaway to Orcas Island sounds so relaxing and worth visiting as often as possible. You’re lucky to live in that little beautiful corner of the world! Congrats on you upcoming e-book as well! I know it’s a labor of love so I’m super excited for you, my friend!

    Reply

  21. Kevin | Keviniscooking says

    September 1, 2016 at 7:27 am

    Beautiful mise en place shots Traci, love it. I needed to look up the San Juan Islands archipelago to see where you were talking and the photos were gorgeous. Cool little islands tucked away above Seattle. We need to get up there! This soup and photo are most enticing, especially the time lapse one. I’m happy to read about your upcoming book, too. How exciting. Thanks!

    Reply

  22. Mary Ann | The Beach House Kitchen says

    September 1, 2016 at 4:34 am

    The flavors in these noodle bowls sound amazing Traci. And I love the fact that they’re so easy to make. I’m hoping I can talk Tom into trying one. It sounds like your trip to Orcas Island was wonderful. Perhaps something I may need to add to my bucket list. And as usual your photos are just gorgeous. Those bowls and plates are some of the prettiest I have ever seen!

    Reply

  23. deb says

    September 1, 2016 at 4:05 am

    Traci, good luck with the book! This post is gorgeous; ai wish I could propoerly express the joy it gives me to see the work of my hands in your stunning photos! ???

    Reply

  24. [email protected] says

    September 1, 2016 at 1:08 am

    Orcas Island sounds magical. I hope you will share some pictures here. I’d love to see what it actually looks like.
    This is such an amazing recipe Traci! The colors and the textures are out of this world. I’m not a noodle person (don’t ask why, just one of my quirks!) but I know I’m going to try this with rice! I can’t wait. Looks so so delicious!

    Reply

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