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Soba Noodle Bowl

Rich in protein and fiber, this quick and easy 100% Soba Noodle Bowl with fresh veggies, buckwheat noodles, and miso dressing is simple, healthy, and delicious! It’s a vegan, low-fat, and gluten-free recipe.

top down view of cold soba noodle bowl with with veggies and miso dressing and items surrounding.

Soba Noodle Bowl, featuring sugar snap peas, carrots, cucumber, red cabbage, and simple miso dressing, is a healthy and delicious combination of flavors and textures!

100% soba noodles are rich in protein and fiber and pair perfectly with the fresh veggies and creamy miso sauce. It’s a nutrient-dense and clean-eating noodle bowl that I think you’re going to love as much as I do!

This colorful meal bowl is very easy to throw together and ready in about 25 minutes for a healthy and delicious vegan lunch, dinner, or meal prep!

If you love soba noodles, be sure to check out this Sesame-Ginger Cucumber Soba Salad, Soba Noodle Stir Fry, Soba Miso Soup, or Soba Noodle Soup. They are all quick, easy, and delicious!

top down view of ingredients used to make soba noodle bowl.

Ingredients You’ll Need

Soba Noodles

Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles. They are gluten-free and have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that soba noodles can be served warm or cold making them a versatile noodle choice. You can purchase Eden Buckwheat Noodles or King Soba Noodles from Amazon (affiliate links).

A personal perspective: The 100% buckwheat noodles tend to be a bit more expensive than the ones with mixed flour (typically wheat and buckwheat). But I happen to see these noodles as a tradeoff for the more expensive items that I don’t purchase any more, such as meat, poultry, and dairy. Keeping that in mind, the extra expense doesn’t bother me. I hope you may have the same perspective as I do when picking and choosing your plant-based grocery items.


Fresh sugar snap peas, shredded carrots, and cabbage add a perfect dose of crunch to the soba noodles. For variation, you can also add cucumber sticks and radish slices.

Miso Dressing

Miso is another great addition to your healthy eating habits. Mixed with rice vinegar, ginger, lime, and red pepper flakes, it makes an easy and flavorful dressing for noodles and veggies.

Tip: A tub of miso will last up to 9 months + in the refrigerator. It’s versatile and can be used for soups, dressings/dips, and adding richness to vegan cheeses and sauces. It will go a long way in your kitchen and is a great staple ingredient to have on hand. See all Miso recipes on TSV!

side by side photos showing the process of making soba noodles and miso dressing.

How To Make Soba Noodle Bowl

Buckwheat noodle bowls are super easy to make and only require a few simple steps:

  • Cook soba noodles. Once noodles are cooked, be sure to rinse well to cool the noodles so they don’t turn mushy. This step is very important!
  • Make miso dressing. In a small bowl, whisk together the miso, rice vinegar, water, lime juice, and red pepper flakes (above right), and set aside.
top down view of cold soba noodle bowl with with veggies and miso dressing and items surrounding.
  • Assemble soba noodle bowls. Place noodles in individual bowls with sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro, and lime wedges to squeeze over top (shown above).
  • Drizzle dressing overtop and enjoy (shown below)!

Top Tips

  • Rinse noodles. Be sure to rinse the soba noodles well after cooking to ensure they cool down and stop cooking. Otherwise, you will have a mushy, unusable mess on your hands!
  • Use your favorite veggies. Feel free to omit, or add any different vegetables you prefer. Other veggies you like are sliced red bell peppers, snow peas, napa cabbage, etc.
  • Add more protein. This soba bowl has a fair amount of protein with the ingredients listed, but you can add more by including a serving size of edamame or baked or pan-fried tofu.

top down view of cold soba noodle bowl with with veggies and miso dressing and items surrounding.

Adjusting For Dietary Restrictions

  • Gluten-Free: To keep this gluten-free, stick with 100% buckwheat noodles.
  • Soy-Free: If you have soy allergies, try using other miso’s that don’t contain soy such as chickpea miso or brown rice miso.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored for up to 3 – 4 days in the refrigerator in a covered container.
  • Meal prep: When meal prepping, you can either keep the soba noodle bowl and miso dressing until ready to serve or make your bowls, add the dressing, and toss or not.

Serving Suggestions

This soba noodle bowl can be served at room temperature or chilled. It’s pretty amazing as is, but can be even better with a few of these delicious options:

  • Protein: For extra protein, feel free to add a serving of cubed tofu, either baked or crispy pan cooked. A handful of edamame would be great too.
  • Topping: Serve with fresh cilantro and a squeeze of lime for added texture and flavor.
  • Soup: Serve with a bowl of Garlic Miso Soup with Greens or Simple Vegan Pho.
up close view of bowl with serving of cold soba noodle bowl with chopsticks.

More Easy Meal Bowl Recipes!

If you try this soba noodle bowl recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Rich in protein and fiber, this quick and easy 100% soba noodle bowl with fresh veggies and miso dressing is simple, healthy and delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 3
  • Category: Entree
  • Method: boil, mix
  • Cuisine: Vegan


Units Scale
  • 1 package (8 or 9 oz.) soba noodles
  • 1 cup sugar snap peas
  • 1 cup carrots, shredded
  • 1 cup cucumber, sliced
  • 1 cup red cabbage, shredded
  • 3 radishes, sliced
  • 2 scallions (green onions), sliced, to garnish
  • sesame seeds (toasted, black or white), to garnish
  • handful cilantro sprigs, to serve
  • lime wedges, to serve

Miso Sauce

  • 23 tablespoons mellow miso paste (white miso)
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons water, + more as needed to thin
  • 1 inch knob of ginger, grated or minced
  • juice of 1 lime (about 1 tablespoon)
  • pinch of red pepper flakes


Noodles: Cook soba noodles according to package directions. Drain and rinse the soba noodles under cool running water (this helps them to not turn mushy!). (Note: If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over – turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.)

Miso Sauce: In a small bowl, whisk together the miso sauce ingredients together, set aside.

Assemble: Serve noodles in individual bowls with 1/3 cup each sugar snap peas, shredded carrots, cucumber, and red cabbage. Top with radishes, sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top. Drizzle dressing overtop and enjoy!

Serves 3

Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.


For more protein, add a serving of crispy tofu or edamame.

Soy-free: If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.

Soba Noodles: You can purchase 100% buckwheat noodles by Eden Buckwheat Noodles or King Soba Noodles from Amazon (affiliate links).

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  1. Susan Martin says:

    Really quite excellent. I used whatever veggies I had on hand, and it’s definitely worth a repeat✅. The cilantro on top was a nice addition.

  2. Do you serve cool or hot?

    1. Julie | The Simple Veganista says:

      You can serve the soba noodles any way you like – chilled, room temperature, or warm. All temps pair well with the fresh veggies and dressing. Enjoy!

  3. Prep work is kinda slow, but worth it! It’s an easy way to get more veggies. I added a teeny bit of sesame oil to the dressing & added grilled tofu to make it more filling.

  4. Yesss, I love anything miso! And I really need to add some other country's dishes into my weekly meals. I love other country's foods and I usually only eat them when I go out to eat.

  5. kristie @ birchandwild.com says:

    This looks like the perfect weeknight meal. I can't wait to try it! I love buckwheat anything, so I know I will love the buckwheat soba noodles.

  6. Caitlin Galer-Unti says:

    I love buckwheat soba, and anything with miso is a huge hit here!

    1. julie@thesimpleveganista says:

      Same here…Love it all!

  7. Cheri Savory Spoon says:

    Love soba noodles, your miso sauce sounds amazing!

    1. julie@thesimpleveganista says:

      Thank you! It is :)

  8. vegan.in.brighton says:

    This is very similar to one of my go to lunches, sometimes I use edamame and I always throw in tofu. I'm going to try your dressing though, it sounds delicious.

    1. julie@thesimpleveganista says:

      Our vegan minds are thinking alike! Cheers :)

  9. Sarah @ Snixy Kitchen says:

    I really love this dish, Julie. I also don't mind paying just a bit more for high-quality pure buckwheat noodles. So far, I've only found ONE store in town that have ONE brand of gluten-free soba noodles and I've stocked up so I can make dishes like this. Beautiful dish!

    1. infinitezest says:

      If you can find them, King Soba makes GREAT GF + vegan soba noodles that are affordable! They make plain buckwheat as well as pumpkin ginger rice noodles and sweet potato buckwheat ones. They taste exactly like buckwheat noodles and they're my favorite!

    2. julie@thesimpleveganista says:

      I'll have to try those!

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