When you become a chef, you begin to take more notice of the seasons and the produce that comes with the change. Living in Los Angeles, it’s always either summer or fall weather. We may never experience real snow or leaves changing colors but on the plus side, cherry tomatoes are accessible year-round as well avocados and even strawberries. However, these fruits and vegetables taste infinitely better when it is their growth period. Today, I’m taking full advantage of the bountiful vegetables we have with summer quickly approaching. Introducing miso lime summer soba noodles: a healthy meal that comes together quickly and still makes you go “mmm! That is good!”

Serves 4

Miso Lime Summer Soba Noodles

30 minTotal Time

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    Miso lime sauce
  • 2 tbsp white miso
  • juice of 1 lime
  • 1 tbsp sriracha
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Remaining ingredients
  • 3 rolls soba noodles
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 2 garlic cloves, thinly sliced
  • 1 tbsp ginger, minced
  • 1 bell pepper, sliced
  • 1 summer squash, halved lengthwise and sliced into ¼ inch thick slices
  • 1 zucchini, halved lengthwise and sliced into ¼ inch thick slices
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach
  • ½ cup cilantro, chopped
  • 4 scallions, sliced
  • sesame seeds for garnish


  1. Make the miso lime sauce. Whisk together white miso with lime juice, sriracha, mirin, rice vinegar, and sesame oil until smooth. Set aside.
  2. Bring a medium pot of water to a boil over high heat. Add the soba noodles and cook for 4-5 minutes or until done. Drain and rinse in cold water. Drizzle with sesame oil and set aside.
  3. Heat 1 tbsp oil in a large saute pan over medium-high heat. Add the garlic and ginger and saute for 30 seconds. Add the bell pepper, summer squash, and zucchini and saute until lightly browned and softened, about 5 minutes.
  4. Add cherry tomatoes and spinach and saute for 1 minute. Add the soba noodles and miso lime sauce, tossing to combine. Add the cilantro and scallions and stir to combine. Sprinkle sesame seeds on top and serve immediately.



112 cal


7 g


11 g


3 g
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**Helpful tips and common mistakes

These miso summer lime soba noodles are easy to toss together and can easily be substituted to fit what’s in season. If you’re making this in the summer, bell peppers, zucchini, summer squash, and cherry tomatoes are a great combination. However, if you’re craving this in the fall or winter, use what’s available. Brussels sprouts, sweet potatoes, asparagus would all work wonderfully.The highlight of this dish for me is the miso lime sauce. There are many different types of miso including white miso, yellow, red, barley, and soybean miso, all aged at different lengths. Use white miso for this recipe as we are looking for a mellow, mild and delicate flavor to avoid overpowering the vegetables. Whisk the miso together with sriracha for a little heat, mirin for a little sweet, rice vinegar and lime for a little acid and sesame oil. Every ingredient offers a different flavor; combined, they create a well balanced and delicious sauce.Cook the soba noodles, saute the vegetables and toss everything together with the miso lime sauce. Finally, add fresh chopped cilantro and scallions. These miso lime summer soba noodles are quickly becoming my go-to dish especially when I don’t want to stand in the hot kitchen all day. The perfect well balanced Asian inspired healthy meal.


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.