Soba and Sweet Potatoes in Miso-Lime Broth


Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.


  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly grated ginger

  • 4 scallions, whites and greens separated and thinly sliced

  • 3 cloves garlic, minced

  • 4 ounces shiitake mushrooms, trimmed and thinly sliced

  • 1 sweet potato, peeled and diced

  • 4 ounces soba or other buckwheat noodles

  • 2 heads baby bok choy, sliced in ½-inch pieces

  • ½ cup sweet white miso

  • 1 tablespoon fresh lime juice, plus lime wedges for serving

  • Kosher salt


  1. In a medium pot, heat oil over medium heat. Add ginger, scallion whites, and garlic and cook until fragrant, about 2 minutes. Add shiitakes and cook until tender, about 2 minutes. Add sweet potato and toss to coat. Add 6 cups water and bring to a boil, then reduce heat and simmer until sweet potatoes are tender, 6 to 8 minutes.

  2. Meanwhile, cook soba according to package instructions. Drain and rinse well with cold water. Set aside.

  3. Add bok choy to soup and cook until tender, about 2 minutes. Stir in cooked soba.

  4. Remove 1 cup hot broth and whisk with miso until smooth, then stir into soup. Add lime juice and season with salt. Serve with scallion greens and lime wedges.

    noodle dish with cut limes
    Marcus Nilsson
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