Recipe: Miso Eggplant Soba Noodles

I first learned about soba noodles from my half-Japanese fiance. He introduced me to “zaru soba“, a favorite of his mom’s, which is simply chilled soba noodles that you dip in a soy saucey sauce. I made it way back in 2007. They are usually topped with scallions and bonito flakes and sometimes seaweed. Ever since my first bite of zaru soba I have been on the hunt for more delicious soba recipes. I found a recipe in The Dancing Gourmet and decided to Maggie-fy it into this…

(Note – I think this would also be awesome if you subbed mushrooms in for the eggplant. Just saying.)

Maggie’s Miso Eggplant Soba Noodles

Ingredients (serves 1-2; 1 as a meal or 2 as a side)

  • 1 bundle of soba noodles (it’s probably 1.5 – 2 servings)
  • 1/2 of a small/medium eggplant, thinly sliced (I used a mandoline)
  • 1 teaspoon grated ginger
  • 2 cloves garlic, crushed and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon miso
  • 2-3 teaspoons honey
  • 2 teaspoons mustard
  • 1-2 tablespoons water (or more, as needed)
  • 2 scallions, thinly sliced
  • 1/2 of a medium cucumber, thinly sliced (mandoline again)
  • a few spritzes of bragg’s liquid aminos (or soy sauce)


  1. Cook noodles according to package (usually boil for 4 minutes and then rinse in cold water).
  2. Saute the ginger and garlic in the olive oil over high heat for 1 minute. Add the eggplant and reduce heat to medium; saute for 2 minutes. Add a few tablespoons of water if it starts to dry out.
  3. Add the miso, honey, and mustard and continue to cook over medium heat. Add more water as needed to make this into a creamy sauce. Cook for about 2 more minutes.
  4. Remove the sauce from the heat and stir in the scallions, cucumber, and noodles. Spritz with bragg’s or soy sauce.
  5. Serve garnished with cilantro (or whatever is in your fridge).

This really was good. I brought it for lunch, which wasn’t the best idea as I don’t like having noodles for lunch, but it worked. I actually don’t like noodles in general so the fact that I liked this must mean it’s pretty delicious.

I have another soba recipe coming, so stay tuned…

What’s your favorite noodle? Do you even like noodles?

8 Comments on Recipe: Miso Eggplant Soba Noodles

  1. Brittany
    26 April, 2010 at 12:15 pm (7 years ago)

    I’m not a pasta lover, but I do like soba noddles. I’ve only ever cooked them myself once. I need try my hand at it again.

    Do they sell soba noddles at Asian markets because they are super expensive at my local health food store.

  2. Run Sarah
    26 April, 2010 at 4:13 pm (7 years ago)

    I love soba noodles – cant wait to try this!

  3. Claire
    26 April, 2010 at 7:01 pm (7 years ago)

    Definitely a soba lover! I love most types of pasta honestly, especially butternut squash ravioli or a simple pasta with pesto!

  4. Emily (A Nutritionist Eats)
    26 April, 2010 at 7:11 pm (7 years ago)

    Yum, this sounds great! I have some soba noodles in the cupboard that need to be used too!

  5. Anne @ Food Loving Polar Bear
    27 April, 2010 at 5:19 pm (7 years ago)

    I love noodles, but somehow I never succeed when I make them at home. They don’t have enough flavour even though it feels like I’m putting every spice in my spice cabinet into it.

  6. Heather Eats Almond Butter
    27 April, 2010 at 6:29 pm (7 years ago)

    I still have yet to make soba noodles after seeing them on your blog before. Gosh, it’s probably been a year. Wish I could just fly to NYC and come over for dinner. My request would be spring rolls, this noodle dish, and then we could go get McDonald’s ice cream cones for dessert. Sound good? 🙂

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