No only are soba noodle bowls a delicious and versatile meal, but they can be eaten hot or cold and make a great lunch or dinner. There are three elements to these comforting bowls: soba noodles, a flavorful dressing, and add-ins, usually vegetables, tofu, and/or meat.
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce or tamari
- 1/4 cup rice vinegar
- 1/2 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon chili flakes (optional), more for garnish
- Freshly ground black pepper
- 6 ounces soba noodles
- 1 cup shelled frozen edamame (or fava beans)
- 10 radishes, thinly sliced
- 3 scallions, sliced
- Sesame seeds, for garnish (optional)
- Prepare dressing by whisking together sesame oil, soy sauce, rice vinegar, ginger, garlic, chili flakes, and black pepper to taste. Set aside.
- Cook soba noodle in a large pot of salted boiling water for about 6 to 8 minutes. In last minute of cooking, add frozen edamame. Drain off water and return noodles and edamame to the pot.
- Add a couple spoonfuls of dressing and stir to combine. Stir in the radishes and scallions. Add more dressing if desired.
- Serve garnished with sesame seeds and chili flakes.