Miso-Sesame Soba Noodle Bowls

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Miso-Sesame Soba Noodle Bowls

Slurpable and satisfying, these Japanese-inspired soba bowls feature buckwheat noodles in a savory miso-sesame broth, packed with crisp snap peas, carrots, and scallions. Prepped on a camp stove for a restorative lunch after a morning on the trail.

Servings bowls

Prep Time 10

Cook Time 15

Total Time 25

Equipment

Medium pot
Propane stove
Tongs
Spoon
bowls

Ingredients

120 g soba noodles dried, about 4 oz
4 cups water
2 tablespoons white miso paste
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 carrot julienned
1 cup snap peas sliced on the bias
2 scallions thinly sliced
1 tablespoon toasted sesame seeds
1 teaspoon chili oil optional, for drizzling

Instructions

Bring 4 cups water to a boil in a medium pot over a propane stove.
Add soba noodles and cook according to package directions (usually 5–7 minutes), stirring occasionally.
When noodles are nearly tender, add carrots and snap peas to the pot. Simmer for 2 minutes until just crisp-tender.
Remove the pot from heat. In a small bowl, mix miso paste with a ladle of hot noodle water until dissolved, then stir back into the pot along with soy sauce and sesame oil.
Ladle noodles, vegetables, and broth into bowls. Top with scallions and toasted sesame seeds.
Drizzle with chili oil if desired. Serve hot.

Notes

Soba noodles cook quickly and pack well for the trail. Rinse your pot immediately for easiest cleanup. Use filtered stream water if needed, bringing it to a rolling boil before cooking.

Calories: 579kcal

Course: Lunch

Cuisine: Asian-inspired

Keyword: easy cleanup, noodle, one-pot, propane stove, quick meal, summer camping, vegan

Nutrition