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Buckwheat Noodle Bowl with Edamame & Ginger

Buckwheat Noodle Bowl with Edamame & Ginger


  • 1 tablespoon expeller-pressed grapeseed or canola oil
  • 2 medium carrots, coarsely shredded
  • 4 scallions, green parts diagonally cut into -inch [6 mm] pieces, white parts chopped, divided
  • 5 thin slices peeled gingerroot
  • 2 cloves garlic, smashed
  • 5 cups organic or reduced sodium vegetable broth
  • 2 3 1/2 ounce bundles dry buckwheat (soba) noodles
  • 1 1/4 cups frozen shelled edamame
  • 1 sheet roasted nori cut into bite-size strips (optional)
  • 1 2/3 tablespoons tamari (or soy sauce)


  1. Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot, and garlic and stir-fry for 3 minutes.
  2. Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil.
  3. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.


  • Recipe provided by Michelle Dudash, R.D.N.

Nutrition Information

Per serving: 300 kcal cal., 8 g fiber, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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