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Easy Miso Soba Noodle Bowls
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5 from 5 votes

Easy Miso Soba Noodle Bowls

These Easy Miso Soba Noodle Bowls are a quick after work meal that lets you use up whatever leftover vegetables you have kicking around in the fridge.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 391kcal


  • 9 oz Handful of soba noodles

Miso broth

  • 6 cups vegetable broth
  • 1/4 cup miso paste
  • 2 tbsp soy sauce
  • 1 tbsp chili garlic sauce
  • 8 oz enoki mushrooms
  • 3 green onions, sliced

Spicy Tofu

  • 350 g package extra firm tofu
  • 1 tbsp sunflower oil
  • 1 tbsp Sriracha
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar


  • Sunflower sprouts
  • Red cabbage
  • Jalapeños sliced and deseeded
  • Spicy Tofu


  • Preheat oven to 450 F.
  • Cut tofu into cubes and marinate for 15 minutes and up to an hour. Remove cubes from marinade and roast in the oven on a parchment lined baking sheet for 15 minutes, flipping once.
  • While tofu is cooking, make broth by combining miso paste with broth in a large pot and whisking constantly as you bring it to a boil. Stir in soy sauce and chili garlic sauce, then add mushrooms and green onions and cook for 2-3 minutes. Add soba noodles and cook for another 2-3 minutes.
  • Spoon into large bowls, add desired toppings and enjoy!


Calories: 391kcal | Carbohydrates: 66g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Sodium: 4222mg | Potassium: 615mg | Fiber: 3g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 5mg