Matcha Soba Noodles in Miso Broth: A Comforting Dish

Growing up, noodles came in two types: the trusty packet of instant noodles that could cure hunger in minutes, or the greasy, glorious street-style chowmein — tossed in soy sauce, loaded with crunchy veggies, and often stirred in a giant wok under a flickering roadside bulb. That was it. That was the noodle universe as I knew it.

But over time, something shifted. I started noticing the quiet beauty of other noodles — thinner, silkier, chewier, or translucent — each with a story, a texture, a regional identity. First came egg noodles, smooth and springy. Then rice noodles, soft and slippery, are perfect in a bowl of pho or tossed in a light stir-fry. Then glass noodles, clear and bouncy, soaking up sauces like little flavor magnets. And now, the newest love: soba noodles — especially the vibrant green ones infused with matcha.

I recently made a simple bowl of matcha soba noodles in a miso broth, topped with crispy tofu. The noodles had a delicate, earthy tea aroma that played so well with the savory broth. It felt like eating something deeply comforting but also quietly elegant. No heavy sauces. No overpowering spice. Just balance.

Every new bowl teaches me something. Those noodles aren’t just fast food — they can be soulful. That broth is more than liquid — it’s memory. That tofu, when pan-fried just right, can be better than any meat.

I’m far from done. There are udon and kalguksu, ramyeon and cellophane noodles, hand-pulled and knife-cut — a whole world of texture and taste waiting to be explored.

And I’m here for it. One slurp at a time.

Preparation time: 10-12 minutes
Cooking time: 15-20 minutes
Serves: 2-3

Ingredients

• Matcha soba noodles (or regular soba if unavailable) 150 gms
• Firm tofu, pressed and cubed, 1 block
• Soy sauce 1 tbsp
• Sesame oil 1 tbsp
• Vegetable broth 2 cups
• Miso paste (white or yellow preferred) 1 tbsp
• Soy sauce (extra for broth) 1 tbsp
• Ginger 1 tsp
• Garlic  2 cloves
• Spring onion, thinly sliced few
• Sesame seeds (for garnish)
• Optional: a few drops of chili oil or a handful of baby spinach

Method

1. Boil water in a pot and cook soba noodles according to package instructions (usually 4–5 minutes). Drain, rinse with cold water, and set aside.
2. Heat sesame oil in a nonstick pan. Add tofu cubes. Pan-fry until golden and crispy on all sides (about 5–7 minutes). Drizzle 1 tbsp soy sauce over tofu during the final minute.
3. Set aside. In a pot, heat a little sesame oil. Sauté garlic and ginger until fragrant. Add vegetable broth, 1 tbsp soy sauce, and bring to a gentle simmer.
4. Stir in miso paste until fully dissolved (don’t boil miso; keep it at a gentle heat). Divide the soba noodles between two bowls.
5. Pour hot miso broth over the noodles. Top with crispy tofu, spring onions, sesame seeds, and nori. Add chili oil or spinach if desired.

Serving tip:

Best enjoyed warm, with chopsticks and a deep spoon for sipping the broth.