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Edamame Soba Noodle Bowl

Our homemade remake of a favorite from Panera.
Cook Time20 mins
Total Time20 mins
Course: Lunch
Cuisine: Asian
Keyword: alkaline, vegan, vegetarian
Servings: 4 bowls
Author: Hello Glow
Cost: $20


  • Large skillet
  • Medium soup pot
  • Small pot


  • 2 cups frozen edamame pods defrosted
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 carrots cut into cubes
  • 1/4 small white cabbage diced
  • 6 portobello mushrooms diced
  • 1 cup fresh spinach leaves
  • 6 cups low sodium vegetable broth
  • 3 tablespoons red miso paste
  • 1 tablespoon paprika
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 1 bunch soba noodles
  • 1 cup greens of choice kale, beet leaves, chard, radish leaves, chopped
  • Lime juice to serve
  • Sprouts of choice to garnish


  • Remove the edamame beans from the pods.
  • In a large skillet, add the olive oil and the vegetables (except the spinach and greens), and cook for ten minutes over medium heat, stirring frequently.
  • Add the spinach, cook for two more minutes, turn off the heat and set aside.
  • In a medium soup pot, add the vegetable broth and bring to boil over medium heat.
  • In a small pot, mix the miso paste with paprika, cayenne, salt and vinegar and add into the simmering water. Stir to combine.
  • Add the soba noodles and greens into the broth and simmer for three minutes over low heat, until the noodles are tender.
  • Divide the noodles and broth into the serving bowls, add the vegetables, drizzle with lime juice and garnish with sprouts.


Best served warm. Store leftovers in the refrigerator for up to 2-3 days.