Miso-Lemon Soba with Ricotta, Peas & Chives
Spring soba with miso, peas, ricotta, and chive brightness.
Daily recipe · April 19, 2026
A little about this dish
This spring-ready noodle bowl leans Japanese without falling into the usual tropes: silky soba is tossed with butter-glossed mushrooms, sweet green peas, lemony ricotta, and plenty of fresh chives for a gentle onion lift. A touch of white miso deepens the sauce, while toasted sesame and nori add contrast and a striking finish. It’s cozy enough for a cool evening, but bright and green enough to feel unmistakably seasonal.
Ingredients (for 4)
- Chives — 1 large bunch — finely sliced, divided
- Soba noodles, preferably 100% buckwheat if available — 12 oz
- Whole-milk ricotta — 1 cup
- Frozen peas — 1 1/2 cups — thawed
- Cremini mushrooms — 12 oz — torn or thickly sliced
- White miso — 2 tbsp
- Unsalted butter — 3 tbsp — divided
- Large lemon — 1 — zest finely grated and juice divided
- Shallot — 1 medium — very finely minced
- Garlic cloves — 2 cloves — grated
- Soy sauce — 1 1/2 tbsp
- Rice vinegar — 1 tbsp
- Toasted sesame oil — 2 tsp
- Nori sheets — 2 — cut into very thin strips
- Black sesame seeds — 2 tsp — toasted
- Parmigiano-reggiano — 1/3 cup — finely grated
- Hot water — 1/2 cup — reserved from noodle cooking as needed
- Neutral oil — 1 tbsp
- Kosher salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🍜🫛💧Bring a large pot of water to a boil. Lightly salt if needed. Cook the soba until just tender, adding the peas during the last 30 seconds. Reserve 1/2 cup hot cooking water, then drain and briefly rinse the noodles under cool water. Drain well.
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Step 2 — 🥣🍋🌿In a small bowl, stir together the ricotta, half the lemon zest, 1 teaspoon lemon juice, a pinch of kosher salt, black pepper, and 2 tablespoons chives until smooth and creamy.
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Step 3 — 🍄🧈🔥Heat a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon butter. Add the mushrooms in a single layer and cook until well browned, about 4 to 5 minutes. Stir and cook 2 to 3 minutes more until golden at the edges.
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Step 4 — 🧅🧄🍳Reduce the heat to medium. Add the shallot and cook for 1 minute until softened. Add the garlic and cook for 30 seconds, just until fragrant.
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Step 5 — 🥄🥣✨In a small cup, whisk together the white miso, soy sauce, rice vinegar, toasted sesame oil, 2 tablespoons lemon juice, and 1/4 cup reserved hot noodle water. Pour into the skillet and stir to coat the mushrooms.
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Step 6 — 🍜🫛🧈Add the remaining 2 tablespoons butter, the soba, and the peas to the skillet. Toss over low heat until glossy and lightly coated, adding more reserved noodle water as needed so the noodles stay silky.
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Step 7 — 🧀🍋🤏Turn off the heat. Fold in the Parmigiano-Reggiano, most of the remaining chives, and the rest of the lemon zest. Taste and adjust with kosher salt, black pepper, or more lemon juice if needed.
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Step 8 — 🍽️🌿🖤Divide the soba among 4 shallow bowls. Top with generous spoonfuls of the lemon ricotta. Finish with the remaining chives, black sesame seeds, and nori strips.
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Step 9 — ✨🍋😋Serve right away while warm, with extra lemon on the side if you like.
A final fox tip
For a stronger Japanese accent, you can swap the Parmesan for a spoonful of nutritional yeast plus extra sesame, or add a little yuzu if you have it. If you want more protein, top with jammy eggs or quickly seared tofu. This dish is especially pretty served in wide, shallow bowls so the ricotta, herbs, and nori stay visible instead of getting buried.