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Yuzu Miso Soba Recipe

This green + veggie-forward soba recipe is packed with flavor -- you'll be going back in for seconds 🥢


Betsy Ding

15 min
serves 2-3

How to Make


  • Wok or skillet


  • 1 Omsom Yuzu Misoyaki Starter
  • 5 oz. green tea soba noodles
  • 2 stalks scallion, chopped into 2-inch long pieces
  • 3 cups chopped green veggies, such as bok choy, spinach, and/or zucchini 
  • 2 tbsp. neutral cooking oil
  • ½ tsp. salt 
  • 1 stalk scallion, thinly sliced for garnish
  • sesame seeds (optional)

Serve with:

This recipe works great as meal prep + add your favorite protein to bulk up the dish! 


Let’s get cooking: 

  1. Boil soba noodles according to package instructions. 
  2. In the meantime, heat a large wok or skillet on high heat. Pour in oil, then toss in green onion. Fry for 1-2 minutes until aromatic. Add in the veggies and season with salt. 
  3. Once noodles are cooked, drain and rinse under cold water. Pour in half of the Omsom starter and toss to coat. Set aside to cool until veggies are ready. 
  4. After about 5 minutes, veggies should be cooked through and lightly browned. Turn heat off and pour in the remainder of Omsom starter, and stir to coat. 
  5. To serve, layer noodles on the bottom, then veggies, and top with additional green onions and sesame seeds. Add salt to taste + enjoy!
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