Miso-Mirin Soba Noodle Bowl

Feast Local
by Feast Local
4 Servings
15 min

Make this protein packed Miso-Mirin Soba Noodle Bowl for lunch tomorrow!

Soba noodles are a thin Japanese buckwheat noodle that’s packed with protein. Add an egg on top and you’ll be ready to tackle the day! Whether it’s filled with online learning or WFH, this lunch will get your through it!

Not only is this loaded with protein, but it’s also delicious! My Miso-Mirin dressing is sweet, salty, and has a little kick from the grated ginger. It’s incredible and it’s guaranteed to add some light to your day!

Make it your own with any vegetables you have on hand! Today I used carrots and cucumbers, but with my left over dressing, I think I’ll try it with red peppers and blanched snap peas tomorrow! It’s adaptable and delicious! What more could you ask for in a recipe!

Just look at that runny yolk! My trick is to boil the egg for 7 minutes then immediately put it in a bowl of ice water to stop the inside from cooking further. The result is a firm egg white with perfectly runny yolk every time!

Make sure to run the soba noodles under cold water once your done cooking to keep them from clumping together! I prefer to use a fine mesh strainer instead of a colander because the holes are smaller and keep the noodles from escaping into your sink.

Miso-Mirin Soba Noodle Bowl
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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  • 200 grams Soba Noodles
  • 4 Eggs
  • 1/3 Cup Mirin
  • 1 Tbs White Miso Paste
  • 1 Tbs Soy Sauce
  • 2 Tbs Rice Vinegar
  • 1 Tsp Grated Garlic
  • 1/2 Tsp Grated Ginger
  • 1/2 Tsp Red Pepper Flakes
  • 1 Tsp Corn Starch (optional)
  • 4 Green Onions
  • 2 Persian Cucumbers
  • 1/3 Cup Carrots

Soft Boil your eggs. I find boiling them for 7 minutes yields perfectly jammy eggs with a slightly runny yolk. Once done boiling, let them rest in a bowl of ice water to keep them from cooking further.
Cook your soba noodles according to your package’s instructions. Each soba noodle brand varies, so it is best to follow the instructions on the packaging. To keep the soba noodles from clumping together, boil them with more water than you would any other type of noodle, and once finished cooking, run them under cold water, using your hands to gently mix the noodles around so that they do not stick to each other. Set aside to let the water drain.
Prepare your dressing. Mix together the mirin, miso, soy sauce, rice vinegar, grated garlic and ginger, and red pepper flakes. I like to add a teaspoon of corn starch as well to make the dressing thicker.
Prepare any vegetables you will add to your bowl. I used shredded carrots and cucumbers, but any combination of vegetables such as diced bell peppers, edamame peas, blanched snap peas, etc would be wonderful.
Assemble your bowl. Add the soba noodles, any vegetables you are using, and a soft boiled egg to your bowl. Drizzle the miso-miring dressing over. Garnish with green onions and sesame seeds. Serve and enjoy!
  • Use a fine mesh strainer instead of a colander for draining your soba noodles. The holes of a standard colander are too big and soba noodles may wind up spilling into your sink.
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