A savory bowl of light Apple Miso Sesame Soba Noodles with crisp green apple, umami miso-dashi sauce, nutty sesame, and egg for extra comfort without weighing it down.
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“Refined carbs are not good for you.” You probably read and heard that many times if you’re someone who also doomscrolls once in a while, or if you’re someone like me who’s a little obsessed with improving eating habits. For the past few years, I’ve struggled with severe acne, and about more than a year ago, I’m happy I finally became more aware and mindful of what I eat. I’ve seen how it changed me physically and my overall well-being. But once in a while, I like some guilty carbs. We don’t want to be the “toxic” friend who always says no to a piece of cake or a bowl of pasta.
That’s why I love recipes like this one. It’s a balance between being mindful and enjoying food without guilt. My Apple Miso Sesame Soba takes simple, wholesome ingredients and transforms them into something flavorful and satisfying. The crisp green apple brings freshness, the miso-dashi sauce adds deep umami, the sesame gives warmth, and the ramen egg makes it a little indulgent. It’s a bowl that reminds me that eating well doesn’t have to be restrictive, and even small, thoughtful choices can make a big difference in how I feel.
Why You’ll Love This Apple Miso Sesame Soba Recipe
- Balanced flavors. Crisp green apple adds freshness, miso-dashi sauce gives deep umami, and sesame oil brings warmth.
- Mindful yet satisfying. A light bowl that feels nourishing without being boring.
- Quick and simple. Easy to prepare for 1–2 servings without complicated steps.
- Versatile protein. Egg adds richness, but you can swap in tofu, chicken, pork, shrimp, or any protein you like.
Key Ingredients
Soba noodles
I like soba for its nutty flavor and firm bite. It soaks up the sauce without getting mushy. You can swap in udon or whole-wheat noodles if you want something chewier.
Green apple
I love a little crunch in my noodles. The tartness brightens every bite. Pear or cucumber can work too if you want to mix it up.
Brown miso
White miso works if you want a lighter taste. Just adjust the soy sauce for a balanced saltiness.
Dashi powder
I use dashi powder to save time. It still adds the subtle umami that makes the noodles feel complete. You can make your own dashi if you have the time, but this shortcut works well.
Sesame oil
A little sesame oil goes a long way. It brings warmth and a nutty aroma that ties the flavors together without stealing the show.
Soy sauce
I rely on soy sauce to give just the right saltiness and depth. It balances the miso and cuts through the sweetness from the apple.
Egg
I paired mine with a ramen egg I made a day before. The creamy yolk makes it extra satisfying, but tofu, chicken, pork, or shrimp work just as well.
Scallions
I throw in scallions for freshness. They brighten the bowl and give each bite a little lift.
Toasted sesame seeds
These tiny seeds punch up the nuttiness and give a subtle crunch.
To Make This Apple Miso Sesame Soba Noodles:
- Cook the soba noodles. Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse under cold running water to stop the cooking and remove excess starch. Set aside.
- Prepare the sauce. Add the brown miso, soy sauce, sesame oil, rice vinegar, grated ginger, and honey if using to the dashi. Whisk until smooth and well combined.
- Prep the apple. Julienne the green apple into thin matchsticks. Put them in a small bowl with cold water to keep them crisp and prevent browning. Set aside.
- Combine the noodles and sauce. Add the cooked soba noodles to a mixing bowl and pour the sauce over them. Toss gently until the noodles are evenly coated and glossy.
- Assemble. Divide the noodles between two bowls. Top with green apple, scallions, toasted sesame seeds, and your protein of choice.
- Serve. Toss lightly before eating so the apple and sauce mix through. Serve immediately while the noodles are fresh and light.
Printable version 🖨️
Apple Miso Sesame Soba Noodles
Equipment
- Medium pot
- Strainer or colander
- Small mixing bowl
- Whisk or fork
- Cutting board and knife
- Measuring spoons and kitchen scale
- Serving bowls
Ingredients
- 100g soba noodles
- 1 small green apple julienned into thin matchsticks
For the sauce:
- 1 ½ tsp brown miso
- 1 ½ tbsp soy sauce or tamari
- 2 tbsp warm water
- 1 tsp dashi powder
- 1 ½ tsp sesame oil
- 1 tbsp rice vinegar
- ⅓ tsp fresh ginger
- ½ tsp honey or maple syrup optional
For the garnish:
- 1 tsp toasted sesame seeds
- scallions
- boiled egg tofu, chicken, pork, or shrimp, optional
Instructions
- Cook the soba noodles. Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse under cold running water to stop the cooking and remove excess starch. Set aside.
- Prep the sauce. Add the brown miso, soy sauce, sesame oil, rice vinegar, grated ginger, and honey if using to the dashi. Whisk until smooth and well combined.
- Prep the apple. Julienne the green apple into thin matchsticks. Put them in a small bowl with cold water to keep them crisp and prevent browning. Set aside.
- Combine the noodles and sauce. Add the cooked soba noodles to a mixing bowl and pour the sauce over them. Toss gently until the noodles are evenly coated and glossy.
- Assemble. Divide the noodles between two bowls. Top with green apple, scallions, toasted sesame seeds, and your protein of choice.
- Serve. Toss lightly before eating so the apple and sauce mix through. Serve immediately while the noodles are fresh and light.
Notes & Tips
- Noodle texture matters. Soba can overcook quickly and become mushy, so cook just until tender and rinse under cold water immediately. This stops the cooking and keeps the noodles firm while helping the sauce cling better.
- Keep the apple crisp. Toss julienned apple briefly in cool water and a few drops of lemon juice to slow browning. This keeps your apple fresh, bright, and crunchy.
- Dashi powder is a time saver. Making dashi from scratch adds depth, but the powder works perfectly for a quick, flavorful sauce without extra effort.
- Balance the sauce. Miso and soy can be salty, so taste the sauce before mixing it with the noodles. Adjust sweetness, acidity, or salt to your preference.
- Serve fresh. Buckwheat noodles and crisp apple taste best right after assembly. Leftovers can be stored, but the apple loses its crunch and the noodles may soften.
- Make-ahead tips. You can cook the soba and prepare the sauce ahead of time. Keep them separate and combine just before serving so the noodles stay light.
- Protein options. This bowl works well with a ramen egg, tofu, or any simple protein like chicken, pork, or shrimp if you want something more filling.
- Final flavor tweak. A tiny extra splash of sesame oil, vinegar, or ginger right before serving can brighten the whole bowl and make it taste extra fresh.
If you try this Apple Miso Sesame Soba, I’d love to hear what you think. Leave a comment below or tag me on Instagram @barelysalted. I’d love to connect with you!
If you want to try another easy, savory noodle recipe, check out my Cold Peanut Soba Noodles.
Thank you for the support! xx
Kitchen + Stereo
One of the things I love about the internet is stumbling upon hidden gems, and recently I found this Japanese song by Shintaro Sakamoto. It’s such a vibe.
I hope you like this song recommendation :))
Love,
Jezelle
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