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Gingery Japanese Noodles in Broth with Snow Peas

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies

Adapted from The Vegetarian Family Cookbook by Nava Atlas


Really simple and packed with flavors.


5 cvegetable broth (or use the same amount of water with a bouillon cube)
8 ozsoba noodles (one package)
2 Tsunflower oil (or other neutral oil)
1 tsesame oil
2 tginger (grated)
1 Tsoy sauce
4 csnow peas (washed and trimmed)
3 scallions (sliced)
2 Tmiso (dissolved in 2 tbsp warm - not hot! - water)
  black pepper


In a large saucepan, bring the broth to a boil and cook the noodles in it until al dente. Remove from heat. 

While the noodles are cooking, heat the sunflower oil and sesame oil in a large skillet or wok. Add 1/4 cup of water. When hot, add the ginger, soy sauce, and snow peas. Cook over medium-high heat, stirring frequently, until the snow peas are just tender, about 3-4 minutes. Transfer the cooked noodles and their broth to the pan of snow peas. Add the scallions and some black pepper to taste. Cook for 2 minutes more, then lower the heat and stir in the miso. Cook for 1 more minute, and serve.