Sesame Ginger Soba Noodle Bowl

Need a quick dinner that supports your gut, energy, and hormones in perimenopause?
This sesame ginger soba noodle bowl is ready in just 15 minutes — and it’s packed with fibre, plant-based protein, and prebiotics from gut-loving ingredients like tofu, edamame, and soba noodles.

It’s a simple, satisfying way to get more legumes onto your plate — which is especially important for perimenopausal women navigating changes in digestion, energy, mood, and hormone balance.

And yes… the sesame ginger sauce is every bit as good as it sounds.

Ingredients:

• 90g soba noodles (uncooked)
• 1 tsp sesame oil
• 170g firm tofu, cut into cubes
• 1 small can (125g) edamame, drained and rinsed
• ¼ cucumber, cut into halves
• ½ cup arugula
• ½ cup mushrooms, thinly sliced
• ¼ avocado, thinly sliced

Optional:

• 1 tbsp thinly sliced spring onion
• 1 tbsp sesame seeds

Sesame ginger sauce:

• 1 tbsp soy sauce
• ½ tbsp lemon juice
• ½ tbsp rice wine vinegar
• ½ tbsp grated ginger
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Cook the soba noodles according to package instructions. Once cooked, drain and rinse. Set aside.
2. Heat a medium-sized pan over medium heat and add the sesame oil.
3. Add the tofu to the pan. Stir occasionally and cook for ~5 minutes until the tofu is browned on all sides.
4. Add the mushrooms to the pan and continue to sauté for another ~5 minutes. Remove from heat.
5. To make the sesame ginger sauce, whisk all ingredients together in a small bowl.
6. Arrange the soba noodles, tofu cubes, edamame, sliced cucumber, sautéed mushrooms, arugula, and avocado in a bowl. Pour the sauce on top and finish with spring onion and sesame seeds. Enjoy!

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