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Miso-Walnut Soba with Bok Choy
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.
4
Servings
20 minutes
Ingredients
-
10
ounces dried soba noodles
-
1
pound baby bok choy, trimmed and thinly sliced crosswise
Reviews
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.
February 7, 2024
Not a favorite for our family.
The flavors were pretty bland.
November 23, 2025
Will go into my regular rotation
Our family loved the way the walnut sauce complimented the soba noodles. The only thing I did different was to sauté the bok choy with some garlic and salt rather than cooking it with the pasta. I then stirred it into the noodles and sauce. I used about a half cup of the pasta water to get the consistency I wanted and topped it with a healthy grind of fresh black pepper.
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This is delicious! I can't believe a recipe so simple could be so good - my 4 year old even liked this!