Soba Noodles with Edamame, Carrots and Spinach

Lately it feels like this blog has been a rollercoaster of bacon, and chocolate, and bacon, and pasta, and bacon. Not that there is anything wrong with that. I will defend my right to eat bacon and pasta and chocolate with every fiber of my being. But from time to time I do like to throw some healthy stuff into the mix, just to keep everyone on their toes, including me. And when I saw this recipe on Mark Bittman’s fabulous Bitten blog a little while ago, I thought — this thing is so incredibly nutritious that one plate of it will probably balance out the entire last month’s worth of bacon.

Plus it sounded so delicious. I am a big fan of edamame, although I usually eat it in those liberally salted servings you get at sushi restaurants. So I was delighted to see it start appearing in the frozen food section of the supermarket in all its green and healthy glory. Soba noodles were a little trickier to find, but I tracked them down in the Asian section of the supermarket. They cook up in no time — 4-5 minutes tops. Fast-cooking pasta, right up my alley! Miso is the hardest part; it is in the refrigerated section of the store.

Anyway, once you assemble the ingredients it is about 10 minutes from start to finish. I modified the recipe slightly to drop the baby spinach in the water for the last 30 seconds or so — for those of you who want to try it Mark’s way, he mixed it up with the pasta once it was drained. It depends how “cooked” you like your spinach. I like mine cooked, baby.

So the next time you feel the urge for something supremely healthy and super-delicious, give this a try. We now return you to your regularly scheduled bacon-imbued programming.

Soba Noodles with Edamame, Carrots and Spinach
Serves: 4 servings
  • Salt and freshly ground pepper
  • 3 to 4 ounces soba noodles
  • 1 carrot, peeled and chopped
  • 2 cups edamame (frozen are fine)
  • 2 to 3 tablespoons soy sauce
  • Juice of one lime
  • 2 tablespoons white or light miso
  • 1 tablespoon mirin or 1 teaspoon sugar, or to taste
  • 1 10-ounce package fresh baby spinach
  • ¼ cup chopped scallion
  • 1 tablespoon freshly grated ginger.
  1. Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame and spinach for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
  2. In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Recipe adapted from Bitten


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. Meg B says

    This sounds absolutely delicious. I was on FoodGawker looking for some edamame recipes and found this one. I'm probably going to make it tonight. Thank you for sharing! And your photos are very lovely.


Let's Talk!

Your email address will not be published. Required fields are marked *