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Winter Soba Noodle & Citrus Bowl

A vibrant and refreshing winter lunch bowl featuring earthy buckwheat soba noodles, pleasantly bitter radicchio, and bright winter citrus segments, all tossed in a zesty ginger-sesame vinaigrette.

Winter Soba Noodle & Citrus Bowl
Prep 15 min Cook 5 min Total 20 min Level Easy
Serves 2

Ingredients

Noodle Bowl Components

  • 6 oz soba (buckwheat) noodles — dry
  • 1 small head radicchio — cored and thinly sliced
  • 1 whole navel orange or blood orange — peeled and segmented (supremed)
  • 0.5 whole grapefruit — peeled and segmented
  • 0.5 cup shelled edamame — thawed if frozen
  • 2 whole scallions — thinly sliced
  • 1 tbsp toasted sesame seeds — for garnish

Ginger-Sesame Vinaigrette

  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar — unseasoned
  • 1.5 tbsp soy sauce or tamari — use tamari for gluten-free
  • 1 tbsp fresh ginger — peeled and finely grated
  • 1 tsp maple syrup

Instructions

  1. Bring a medium saucepan of water to a boil. Add the soba noodles and cook according to package directions (usually 4 to 5 minutes) until tender but not mushy.

    ~5 min
    Do not salt the water for soba noodles, as they already contain salt.

  2. Drain the noodles in a colander and immediately rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Toss them gently with your hands to separate. Set aside to drain well.

    ~2 min
    Rinsing soba noodles well is critical to prevent them from becoming gummy.

  3. In a small mixing bowl, whisk together the toasted sesame oil, rice vinegar, soy sauce, grated fresh ginger, and maple syrup until well combined.

    ~3 min

  4. In a large bowl, combine the thoroughly drained soba noodles, thinly sliced radicchio, edamame, and half of the scallions. Pour the vinaigrette over the top and gently toss to coat everything evenly.

    ~3 min

  5. Divide the noodle mixture between two serving bowls. Top each bowl with the orange and grapefruit segments. Garnish with the remaining scallions and a sprinkle of toasted sesame seeds.

    ~2 min
    Add the citrus segments at the end so they don't break apart while tossing the noodles.
Nutrition
420
Calories
16
Protein (g)
62
Carbs (g)
15
Fat (g)
2
Sat. Fat (g)
7
Fiber (g)
14
Sugar (g)
950
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • medium saucepan
  • colander
  • cutting board
  • chef's knife
  • small mixing bowl
  • whisk
Tips & Storage
  • To easily segment citrus (supreme), cut off the top and bottom of the fruit, then run your knife down the sides following the curve to remove the peel and pith. Finally, carefully slice between the membranes to release the segments.
  • If the radicchio is too bitter for your taste, you can soak the sliced leaves in ice water for 10 minutes before draining and drying them.
  • Add grilled tofu or shredded cooked chicken if you want to increase the protein content.
  • Storage: Store leftover components separately if possible to keep the radicchio crisp and the noodles from getting soggy. If already mixed, store in an airtight container in the refrigerator for up to 2 days. The radicchio will wilt and the noodles will absorb the dressing, but it will still be delicious.
Tags
bowl cold noodle salad dairy_free dairy-free easy ginger grapefruit healthy light lunch nut_free orange quick radicchio refreshing sesame soba noodles vegan vegan vegetarian vegetarian weeknight winter winter citrus

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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