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Daikon Radish & Soba Noodles with Chickpea-Miso & Ginger Sauce + Fried Egg

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 15 minutes  |  Serves: 4



  • 2 Tablespoons grapeseed oil (or olive oil)
  • 1 bunch of scallions, minced (white and light green parts only) Reserve a few greens for garnish
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1 head of bok choy, greens and ribs coarsely chopped
  • 4 ounces buckwheat soba noodles
  • 1 large daikon radish, julienned with a vegetable peeler
  • 2 carrots, julienned with a vegetable peeler
  • fried eggs for serving (leave out for a vegan option)
  • toasted sesame seeds for serving

Ginger Miso Sauce

  • 1 Tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 1 teaspoon chili paste (or sriracha)
  • 2 Tablespoons chickpea miso (can sub with traditional white miso)
  • 2 1/2 Tablespoons tahini
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon water (plus more to thin if necessary)


  1. Heat the oil in a large skillet over medium heat. Add the scallions and cook until fragrant, about 2 minutes. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
  2. Cook the soba noodles according to specific brands instructions.
  3. Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick.
  4. Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
  5. Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm, at room temperature or cold.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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