Buckwheat Soba & Edamame with Almond Butter Sauce

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Buckwheat is another of my mother's favorite foods. Most mornings, she starts her day with kasha, or roasted buckwheat, as a hot cereal, and adds berries and Ceylon cinnamon. There are plenty of other uses for buckwheat as well, especially as soba noodles. (Soba is the Japanese term for "buckwheat.")
4 from 1 vote
Course Main Course
Difficulty Easy
Servings 4
Daily Dozen


  • ¼ cup raw almond butter
  • 1 garlic clove, chopped
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons Umami Sauce
  • ½ teaspoon red pepper flakes, or to taste
  • 1 tablespoon lime juice
  • 1 tablespoon white miso paste
  • 8 ounces 100% soba noodles
  • 1 cup frozen shelled edamame, thawed
  • 1 red bell pepper, cut into thin strips
  • 1 carrot, shredded
  • 3 scallions, chopped
  • 1 tablespoon raw sesame seeds


  • In a blender or food processor, combine the almond butter, garlic, ginger, Umami Sauce, red pepper flakes, lime, miso, and ⅔ cup of water. Blend until smooth. Set aside.
  • Cook the soba according to the package directions, adding the edamame to cook with the soba noodles. Drain and run the noodles and edamame under cold water. Transfer to a serving bowl and add the bell pepper, carrot, and scallions. Stir the sauce into the noodles and vegetables, tossing gently to coat. Taste and adjust the seasonings, if needed. Sprinkle with the sesame seeds and serve at room temperature.


Variation: Replace the edamame with diced cooked tempeh. Use peanut butter or tahini in place of the almond butter.
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