Soba Noodle Buddha Bowl

Soba Noodle Buddha Bowl - Supper With Michelle


Hi everyone! Hoping that your summer has been going well. I’m in the process of trying to plan a small getaway for Alex and I, which will hopefully involve a BEACH! Haha! I need to hear the sound of the waves crashing onto the shore, to smell the sea salt in the air, enjoy the cool breeze, and feel the sun against my caramel skin. 🙂 Ok…ok…! I know! Just being honest. Well until then, I wanted to share this yummy Buddha Bowl with you all, which is great for anytime of the year.  I’ve served it so many ways in the past, including: with marinated Tofu on top, Salmon, or the addition of  Edamame. The ingredients are truly up to you, but this is definitely a great start. What makes this bowl pop is truly the sauce, so enjoy and let me know what you think! 🙂



Soba Noodle Buddha Bowl - Supper With Michelle


Recipe: Serves 1 – 2 (Depending how hungry you are 🙂 )


Soba Noodles (about 1 inch in diameter – 1 cup cooked)

1 Large Carrot (I used a vegetable julienne peeler)

1 Medium Crown of Broccoli (cut into florets)

1 Green Onion (Sliced)

1/2 of an Avocado (sliced)

Sesame seeds for garnish


For the Sauce:

2 tablespoons of Tamari (Soy Sauce or Coconut Liquid Aminos can be substituted)

1/2 teaspoon of Sriracha Sauce (Optional)

1/2 teaspoon of Toasted Sesame Oil

1/2 teaspoon of Dijon Mustard (or spicy mustard)

1/2 tablespoon of Pure Maple Grade A Syrup (Honey or Agave Nectar and be substituted)

1/2 tablespoon of Tahini

1 clove of Garlic (minced fine)

1/3 inch of Ginger (minced fine/about 1/2 teaspoon)


Soba Noodle Buddha Bowl - Supper With Michelle



In a small bowl, mix all the ingredients for your sauce together and set aside. In a medium pot, cook Soba Noodles according to package and use a slotted spoon to remove them and place on a plate or bowl and set aside(I like to drizzle with a little sesame oil so that they don’t stick together). Using the same pot and boiling water, blanch your broccoli florets for about 3 minutes and then remove with a slotted spoon, placing in your bowl/plate with your noodles. Lastly, blanch your carrots, remove and place in your bowl as well.


Soba Noodle Buddha Bowl - Supper With Michelle


The last thing you’ll do is add your avocado, sesame seeds, green onion, and a good heaping of your sauce drizzled all over the top! Grab your fork or chop sticks and dig in!

Enjoy! x0x0


Soba Noodle Buddha Bowl  - Supper With Michelle

You Might Also Like


  • Reply
    Victoria Taylor
    December 30, 2016 at 9:34 pm

    Hi Michelle,

    I came across this recipe on Pintrest and I absolutely love it. The simplicity and taste is absolutely perfect. Thank you for sharing. I added extra toasted sesame oil at the end and drizzled lots of seeds. It is now my go-to since I really need simple, quick, and tasty dinner options.

    Love your blog and continue the great posts!

    • Reply
      January 1, 2017 at 10:21 am

      Aww….wonderful! Thanks so much Victoria! So glad you like it! Happy New Year to you! 🙂

  • Reply
    Joanne Graves
    November 4, 2017 at 1:33 pm

    I new when I was making the sauce, I should have doubled it! I have to agree with Victoria. After discovering one of your posts, I had to check out your site, and found I could recreate most of your recipes with what was already in my kitchen:) We’re a plant-strong family and your recipes look delish. I can’t wait to try the rest!

    • Reply
      November 19, 2017 at 6:13 am

      Aww…thanks so much Joanne!

    Leave a Reply