Soba noodles with baby bok choy and dou miao

Soba noodles are traditionally eaten chilled or in a broth but, in this dish it is served warm and dry. These noodles are made of buckwheat and have all the 9 essential amino acids. When accompanied with Dou Miao or Snow Pea Sprouts and tofu it makes this dish rich in protein.

The bok choy adds a good amount of vitamin C, vitamin K, vitamin A, and beta-carotene in these noodles. It also enriches this dish with a very good source of calcium and vitamin B6.


  1. 150 gms Obinata Togakushi soba noodles
  2. 3 spring onions
  3. 2 tbsp ginger
  4. 2 cups dou miao
  5. 2.5 cup baby bok choy
  6. 200 gm hard pressed organic tofu (GMO-free soybean)
  7. 2 tbsp expeller pressed sesame seed oil
  8. 2 tbsp brown rice vinegar
  9. 1 tbsp mirin
  10. 1 tbsp white miso (GMO-free soybean)
  11. 1 tbsp tamari
  12. 1 tsp sesame seeds
  13. A pinch of Ichimi Togarashi chilli pepper
Front row from left to right : ginger, tofu, green onions. Back row from left to right: bean sprouts, soba noodles and baby bok choy


  1. Roast sesame seeds and put them aside
  2. Chop the whole spring onions finely
  3. Slice the ginger root into matchsticks
  4. Wash and dry the dou miao
  5. Wash and dry the baby bok choy and put it aside
  6. Cut the tofu into bite-size cubes (or the size you like to eat)
  7. In a separate bowl make the sauce by mixing the sesame oil, vinegar, mirin, miso and tamari
  8. Boil water and put the soba noodles in for 3 mins
  9. Remove and drain the water
  10. In a pan lightly stir fry the bok choy with the sesame seeds

11. Add the dou miao

Bok choy, bean sprouts, ginger, sesame seeds

12. Put in the green onions and ginger

13. Pour the sauce and the tofu into the pan

14. Mix the cooked soba noodles with the vegetables

15. Sprinkle the Ichimi Togarashi chilli pepper (if you like it spicy) and it is ready to eat!

Soba noodles with bok choy, bean sprouts and tofu


Author: Healthybalance

I am a clinical nutritionist and certified integrative nutrition health coach. I run workshops on wellness and work with clients individually. I believe in an integrated approach to health. Along with nutritional advice I direct my clients to address the root cause of any imbalances in their lives. I believe in empowering people to become advocates for themselves so that they can make long-term changes that lead to their optimum health and wellness. The work of an integrative nutritionist is to help clients understand the synergy that exists between the primary areas in ones life like sleep, exercise, satisfaction in our relationships, career and other such domains and the food we eat. I work with young adults ages 12 and above and women, mostly pertaining to weight loss, gut issues, and hormonal imbalances.

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