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A white bowl with soba noodles, broth, vegetables, and edamame on a green and white towel.


Delicious and healthy red miso, fiery chili peppers, sauteed mushrooms and carrots, and more come together for a fabulous soba noodle bowl with edamame.
5 from 1 vote
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Course: Entree, Main Course, Soup
Cuisine: Asian, Vegan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 177kcal
Author: Linda & Alex


  • stove


  • 14 ounce frozen or fresh edamame
  • 6 cups water
  • 3 teaspoon rice vinegar
  • ½ teaspoon harissa or cayenne pepper if you don’t like spicy, start with ¼ teaspoon and adjust to taste, or feel free to add more
  • ½ teaspoon paprika
  • 3 teaspoon chili powder
  • 2 teaspoon ground sea salt or to taste
  • 1 tablespoon nutritional yeast
  • 3 tablespoon red miso paste
  • 2 teaspoon vegetable oil use water if you don't cook with oil
  • 1 small white onion finely diced
  • 2 medium carrots peeled and finely sliced
  • 2 cups baby Portobello mushrooms finely sliced
  • 1 cup baby spinach leaves
  • 1 cup kale remove from stems, massage, and coarsely chop
  • 1 ½ teaspoon fresh thyme minced
  • 1 bunch of soba noodles
  • ½ cup chopped cilantro optional
  • Lime wedges optional
  • Ground sea salt and ground black pepper to taste


  • Edamame
  • Frozen – bring a pot of water to a boil and add the edamame. Boil for 5 minutes then drain in a colander and rinse with cold water until cool. Remove the beans from the pods. You may have some left over. If you do, lightly salt and eat as a snack.
  • Bring the six cups of water to a boil in a medium sauce pan and add the 3 teaspoon vinegar, ½ tps harissa or cayenne, ½ teaspoon paprika, 3 teaspoon chili powder, 2 teaspoon sea salt, and 1 tablespoon nutritional yeast and stir well. Reduce the heat to a simmer.
  • Heat a large skillet on medium high heat and add the 2 teaspoon of oil. When the oil’s hot add the onions, mushrooms, and carrots and sauté for 5 to 7 minutes, stirring occasionally. Add the kale and a pinch of salt and pepper, cook until the kale begins to wilt. Add the spinach and time and saute until the spinach begins to wilt. Turn off the heat.
  • Increase the heat and bring the broth back to a boil and add the soba noodles. Boil the noodles for three minutes or until tender. When the noodles are done, remove from the heat. and put a ½ cup of the broth into a small bowl. Add the 3 tablespoon of red miso to the ½ cup of reserved broth and whisk until it's fully incorporated. You shouldn't see any lumps. Pour the miso mixture back into the pot of broth and noodles and stir well.
  • Put the vegetables in a deep bowl and pour the noodles and broth over the vegetables. Add the edamame, cilantro, and a bit of fresh squeezed lime juice. Enjoy!


Serving: 1cup | Calories: 177kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Sodium: 1395mg | Potassium: 776mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6691IU | Vitamin C: 26mg | Calcium: 115mg | Iron: 3mg
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