Miso Soba Noodles with Seasonal Veggies | CUESA

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Miso Soba Noodles with Seasonal Veggies


Chef Mo, 4 ft and Up Kitchen

This recipe was demonstrated at the Foodwise Classroom on June 11, 2022.

Serves 4

¼ cup sunflower seeds
3 tbsp black sesame seeds
1 package soba noodles
3 tbsp miso paste
1 tbsp water
1 tbsp sesame oil
6 tbsp olive oil
2 tbsp soy sauce
1 tbsp brown sugar
3 tsp fresh ginger, minced
3 cloves garlic, minced
3 green onions, thinly sliced
1 bunch broccoli rabe or other seasonal veggie, chopped into 1” segments
2 carrots, washed and shaved into long strips with peeler


Preheat ovento 350 degrees F.

Bring large pot of water to boil to prepare for noodles.

Toastsunflower seeds and sesame seeds in skillet until light brown and fragrant. Remove from heat and set aside in a bowl.

Prepare sauce for noodles: Whisk miso paste, water, soy sauce, olive oil, sesame oil, and brown sugar in a bowl until miso paste and sugar are dissolved and sauce is smooth.

Toss broccoli in olive oil and roast in oven until tender, about 10 min

Heat olive oil in pan and sautéminced ginger, garlic, green onions, and carrots on medium low heat until softened, but not mushy.

Boil soba noodles for 4-5 minutes, or as directed on package. Drain and rinse and place noodles in serving bowl. Toss in sauce, sautéedcarrot mix, roasted broccoli rabe, and garnish with toasted seeds. Enjoy.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »