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Soba Noodles

Soba Noodles

with Miso-Lemongrass Broth, Tofu, and Spring Vegetables

Pairs with Saratoga Sparkling Spring Water

Salty, tangy, nutty, earthy…umami. This broth is a celebration of spring. It pairs best with Saratoga® Sparkling Water because the uplifting bubbles will complement the dish by adding a fresh burst to your palate.

Serves 6 People   ·   Cook in 1 hour

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For the Broth

6 stalks lemongrass

One 3” piece fresh ginger, peeled and sliced

3 medium shallots, peeled and halved lengthwise

1 1/2 tbsp coriander seeds

2 small oranges, juiced

2 lemons, juiced

3 tbsp white miso paste

To taste kosher salt

For Serving

1 1/2 cups diced firm tofu

3 cups (about 400g) soba noodles, cooked, drained, and rinsed

Assorted spring vegetables, such as radishes, sugar snap peas, and carrots, very thinly sliced or julienned

Garnish fresh herbs, such as Thai basil, cilantro, and chives


Step One

In a large pot, bring 12 cups water to a boil. Add the lemongrass, ginger, shallots, and coriander seeds to the pot then reduce heat to low and simmer, stirring occasionally, for 30 minutes (this yields a delicate, subtly flavored broth; for a more intense flavor, continue simmering 15-30 minutes more). Strain the broth through a fine mesh sieve, pressing down on the aromatics to extract as much flavor as possible, and return to the pot and low heat.

Step Two

Add the juice of the oranges and lemons, then whisk in the miso paste and season broth with a little salt. When ready to serve, divide tofu, noodles, and vegetables among bowls. Ladle broth over the top, then scatter with fresh herbs.