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Miso-Walnut Soba with Bok Choy

4 Servings

20 minutes

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Nutty, wholesome Japanese buckwheat noodles and bok choy are sauced with a puree of toasted walnuts and miso that delivers a double hit of umami. The starchy water that results from cooking soba is called soba yu; we use a little of it to help the sauce blend smoothly and also cling to the noodles. You can use either sweeter, milder white miso, or saltier, earthier red miso—or even a blend if you happen to have both types.



20 minutes


  • 10

    ounces dried soba noodles

  • 1

    pound baby bok choy, trimmed and thinly sliced crosswise

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Marlene W.
November 2, 2023
Another winner!
I used both red & white miso, and added Thai bird chiles. I increased the amount of everything in the sauce, because I was pretty sure it would be difficult to get it all out of the blender.
Patricia F.
February 7, 2024
Not a favorite for our family.
The flavors were pretty bland.
Zantha R.

This is delicious! I can't believe a recipe so simple could be so good - my 4 year old even liked this!

Lindsey C.

Agree with Zantha! So good! I used whole wheat spaghetti (no soba on-hand) and it was still delicious!

Michael M.

Big ingredients, bold flavors. Simple enough for a weeknight dish and the family loved it.