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veggie miso noodle bowl

Roasted Veggie Miso Noodle Bowl

A warm bowl of soba noodles tossed with caramelized roasted vegetables and a glossy miso glaze. It’s savory, slightly sweet, and full of texture from eggplant, pumpkin, mushrooms, and edamame. Simple ingredients. Big flavor. Perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 medium eggplant cut into 1-inch cubes
  • 1 cup mushrooms sliced
  • 1 red bell pepper sliced
  • 1 cup pumpkin or sweet potato peeled and cubed
  • 1 small red onion sliced
  • 1 cup shelled edamame
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the miso glaze
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 garlic clove minced
For the bowl
  • 8 ounces soba noodles
  • 1 tablespoon sesame seeds
  • 2 green onions sliced

Method
 

Roast the vegetables
  1. Preheat oven to 400°F (200°C).
  2. Place eggplant, mushrooms, bell pepper, pumpkin, onion, and edamame on a baking sheet.
  3. Drizzle with olive oil. Sprinkle salt and pepper. Toss well.
  4. Spread in one layer. Don’t crowd the pan.
  5. Roast for 20–25 minutes until tender and lightly browned on the edges.
Make the miso glaze
  1. In a small bowl, mix miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
  2. Stir until smooth and glossy.
Cook the noodles
  1. Bring a pot of water to a boil.
  2. Cook soba noodles according to package directions (about 4–6 minutes).
  3. Drain and rinse quickly under cool water. Shake off excess water.
Assemble the bowl
  1. Transfer the hot roasted vegetables into a large mixing bowl.
  2. Pour the miso glaze over them. Toss gently so everything is coated.
  3. Add cooked soba noodles. Toss again until combined.
  4. Serve in bowls. Sprinkle sesame seeds and green onions on top.

Notes

  • Cut vegetables into similar sizes so they roast evenly.
  • If vegetables look pale after roasting, leave them in 5 more minutes. Brown edges add flavor.
  • Use 100% buckwheat soba for gluten-free.
  • Add chili oil if you like heat.
  • This bowl keeps well in the fridge for up to 4 days. Add a splash of water before reheating.
This is one of those meals that tastes even better the next day.