Japanese Tofu and Edamame Soba Noodles with Miso Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing Japanese soup with soba noodles, tofu, edamame, and a rich miso broth. This japanese-inspired vegan (dairy-free) ready in about 30 minutes pairs soba noodles, tofu, edamame for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Add 4 cups water and the kombu piece to a pot. Bring to a boil, then reduce heat and simmer for 10 minutes until the broth turns cloudy and fragrant. Remove the kombu with tongs and discard. Tip: Don’t skip the kombu—it adds umami depth.
  2. Step 2: Add the 200g soba noodles to the pot. Cook, stirring occasionally, for 8–10 minutes until the noodles are al dente (firm to the bite). Check by tasting a noodle; they should have a slight chew. Tip: If the noodles are too soft, they’ll fall apart later.
  3. Step 3: Add the 200g tofu (cut into 1-inch cubes) and 1 cup edamame (shelled) to the pot. Cook for 5 minutes, stirring gently, until the edamame is tender and the tofu is heated through. The broth should be slightly cloudy and aromatic. Tip: Gently stir to prevent the tofu from breaking apart.
  4. Step 4: Remove the pot from heat. Stir in the 2 tbsp miso paste until fully dissolved and the broth is smooth. The miso should blend seamlessly, with no visible clumps. Tip: Add miso off the heat to avoid burning it.
  5. Step 5: Drizzle in the 1 tsp sesame oil, swirling the pot to coat everything evenly. The oil should add a nutty aroma and glossy sheen, with the broth now rich and fragrant. Tip: Use a gentle drizzle to avoid overpowering the other flavors.

Frequently asked questions

How long does Japanese Tofu and Edamame Soba Noodles with Miso Broth take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Tofu and Edamame Soba Noodles with Miso Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soba noodles from drying out.

Can I substitute ingredients in Japanese Tofu and Edamame Soba Noodles with Miso Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Japanese Tofu and Edamame Soba Noodles with Miso Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Japanese Tofu and Edamame Soba Noodles with Miso Broth dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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