this is my attempt to sneak some really good nutrition into a noodle bowl.  it takes a bit of effort to cut the kale into ribbons, but you could easily just rough chop it if you weren’t in the mood for slicing and if you did that the dish would come together in the time it takes to cook noodles!  hope you love!  xx- sarah


1 small bunch dino kale

1 7/8 oz package buckwheat soba noodles (these are gluten free)

1 ripe, medium avocado

1 clove of garlic (medium)

1 tablespoon extra virgin olive oil

3 tablespoons white or chickpea miso (i used this brand)

1/2 lime

sesame seeds to garnish (optional)



– bring large pot of salted water to boil, add noodles and follow the package instructions to cook

– while noodles are cooking, de-stem kale and cut into ribbons. set aside.

– in a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like)

– when noodles are cooked, drain and rinse with hot water

– in a large serving bowl combine kale, noodles and avocado miso dressing

– garnish with sesame seeds and serve with a wedge of lime (i preferred it after it had chilled in the refrigerator for a couple of hours but it can be eaten hot or cold)

Post a Comment

  • (will not be published)

Reader Comments

  1. Amy|

    I've made it twice … Once with white miso and once with red … Both tasted good but the white miso definitely looked better … Both times I blanched the kale in the same pot as the noodles for a couple of minutes and enjoyed the result … Served with seared tuna … Thanks for the recipe!

  2. Monica|

    Looks lovely! Very similar to a Korean recipe I've made. For a little added protein, try tossing in some crumbled firm tofu!

  3. sarah yates|

    thanks everyone! @shauna our friends brought them home from japan! i love them so much!

  4. Sarah of a fine line|

    This looks awesome. We've been eating too much chicken in my house the past few weeks, I'm craving green things! This sounds really crisp and yummy, and like just what I need!

  5. Lydia|

    I'm actually going to try this, as soon as I get my hands on an avocado and some kale. Plus chopsticks are so much fun!


  6. Cut 'N Clean Greens|

    Love this! How simple, nutritious and perfectly easy! We're going to feature this on our Facebook page and link here so people can see how you made it, and your stunning photography. If you wish, come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies. https://www.facebook.com/Cut.n.Clean.Greens

    –Your friendly Southern California farmers at Cut 'N Clean Greens

  7. Lydia C|

    I made this last night with arugula and spinach from the garden. Wow. The sauce is fantastic!

  8. carrie|

    how do you think red miso would effect the flavor, as that is what I have in my fridge right now.

  9. Jenna|

    I made this yesterday for my boyfriend & I with the nori wraps for lunch. Both were DELISH! Thank you for posting yummy, easy, healthy foods!

  10. Rachel P|

    I added sauteed shiitake mushrooms & a little chopped purple cabbage to this! It was delicious!

  11. sarah yates|

    hi wendy! i rinse them off to get rid of the starch after cooking… hope that helps!

  12. Robyn|

    What a great recipe! I was looking for some inspiration for a healthy lunch and this was a delicious combination of ingredients. Thanks for sharing!

  13. Megan|

    Mde this last night, had to make a few adjustments since I could not get the exact type of miso, however it was wonderful!!!! My husband and I made enough for lunch the next day but ended up with no left overs! We ate it hot but he tried it cold for lunch and it was very tasty that way to. A great healthy recipe that takes no time to make.

  14. Sara Cannon|

    This recipe looks amazing!! I don't have white miso, its a light yellow color that I got at an small Asian market. Will that work for the dressing?

  15. C|

    I just want to say "thank you!" for this beautiful recipe. I make it at least a couple times a month. I like to add in cut-up roma tomatoes (I de-seed them first) and toasted pine nuts. So delicious!

  16. Anonymous|

    Enter your information below to add a new comment. Enter your information below to add a new comment. Enter your information below to add a new comment. Enter your information below to add a new comment. Enter your information below to add a new comment. vv

  17. sleeky|

    Thank you for this great recipe! I had eaten my ripe avocado for lunch but read Kelley’s idea of using peanut butter. I used tahini. Tahini and sesame oil instead of olive oil. It worked great. I’m going to make it again now with the avocado.

  18. Laurel|

    I really like this sauce! My sister usually adds smoked salmon to make it a more filling meal… can anyone suggest other protein options?

  19. Cam|

    I just discovered your site from Well + Good. This recipe looks amazing, can’t wait to try.
    I was just wondering if you considered adding nutritional information (i.e. calories) to your recipes?

  20. Heidi|

    I loved the dressing by itself, but the kale seemed to overpower the flavor, once it was put together. I added red pepper flakes and a little salt, but perhaps the kale needs to be cooked first, or at least massaged? I didn’t use “dino” kale; maybe that would have made a difference. I’ve never heard of “dino” kale before, though….