Vegan Miso Soba Noodle Bowl

Recently I was tempted to taste the Soba Noodle Bowl offered at a local restaurant.  But then I found out that it was made with chicken stock.  Disappointed but undaunted, I decided to create my own Vegan Miso Soba Noodle Bowl.

Start with a Stock Made with Kombu and Ginger

Rather than using chicken stock, I made a flavorful miso-style soup from a broth created using kombu seaweed and fresh ginger.  It’s relatively quick and easy to create this stock (known as dashi), and it makes the perfect base for a Vegan Miso Soba Noodle Bowl. 

In case you’re not familiar with kombu, it’s a nutritious brown kelp used in a variety of Japanese dishes.  It is cultivated on rope nets spread in shallow areas of the sea, and after harvest it is laid to dry naturally in the sun.  Kombu is a good source of glutamic acid, an amino acid responsible for umami — which is one of the five basic tastes (along with sweet, sour, bitter and salty). Umami is generally known as a rich, pleasant, savory taste.  The flavor of the broth is further enhanced by adding miso, which is a Japanese seasoning produced by fermenting soybeans.  Just be sure to add the miso right before serving the soup so that the miso’s probiotic benefits are not lost through boiling.

Adding the Veggies to the Broth

Once the basic broth is established, you can toss in veggies that will provide a nice variety of texture and flavor.  Keep the dish authentic by using veggies that are common in Japanese cuisine.  I like to use mushrooms (further contributing to the umami flavor), water chestnuts (providing a satisfying crunchiness), and edamame (adding still more umami and a big protein boost).  The final component — soba noodles.

What’s a Soba Noodle?

Soba noodles are traditionally made from buckwheat flour, although some brands also contain wheat flour.  (If you’re sensitive to gluten, check the label to find a 100% buckwheat pasta.) Buckwheat is actually an ancient grain that provides amino acids, vitamins, minerals and antioxidants. Buckwheat soba noodles provide some very desirable health benefits — from improving digestion to supporting cardiovascular health.  Buckwheat is not a true cereal grain, because it doesn’t come from grass seeds (like wheat and other cereals).  Rather, it comes from the seeds of non-grasses, similar to quinoa and amaranth.  Soba noodles are thin, resembling spaghetti, which distinguishes them from the thicker udon noodles.

A Nutritious Dish

The Vegan Miso Soba Noodle Bowl is packed with protein and dietary fiber, so it will fuel your activities much longer than a simple broth.  Even though it is a soup, it qualifies as a main dish — containing a nicely balanced combination of veggies, grain, and protein.

Top It Off

Toasted sesame seeds and chopped green onions are the perfect toppings for this Vegan Miso Soba Noodle Bowl.  Sprinkle them on and enjoy!