Made with quick cooking ramen noodles and your favorite veggies, these delicious Miso Noodles make for the perfect, balanced weeknight dinner!
Considering we've lived in Asia for over 5 years, we LOVE our noodles. No matter what country or culture you're from, I'm pretty sure noodles are a universally loved dish. I have a few quick and easy noodle recipes on my blog, including 20 minutes Asian Ramen Noodles and Vegan Almond Butter Soba Noodles (definitely a favorite in our house!) But my all-time favorite vegan noodle recipe are these quick and easy Vegan Miso Noodles!
Jump To
Why You'll Love This Recipe!
- This recipe comes together in a flash thanks to quick cooking noodles and leftovers! The star of the show, the miso sauce doesn't require any cooking which means dinner will be served before you know it!
- If you need to repurpose some leftovers, this is the perfect recipe to do that. Whenever I have leftover cooked veggies and some tofu in my fridge, I simply add them to these miso noodles and in minutes, boring leftovers transform into something I'm excited to eat.
- My kids love this recipe and hopefully your will too! I just make sure to not add as much sauce to their noodles to keep the salt level at bay.
- The sauce for these miso noodles is super versatile. Pour it over rice or use it as a marinade for tempeh or tofu!
Ingredients
- Miso - I recommend using white miso, but yellow would also work. I haven't tested this recipe with red miso. Red miso is the most pungent so it would drastically change the flavor of these miso noodles.
- Rice Vinegar - Rice vinegar is a staple in our kitchen as it is used in a lot of asian dishes. You should be able to find it at any local grocery store.
- Soy Sauce - Since miso is already pretty salty, I always use reduced sodium soy sauce.
- Maple Syrup - I like using maple syrup in this sauce because it's already in liquid form. Another sweetener such as agave or honey, if you're not vegan, should work as well. I haven't tried brown sugar in this recipe.
- Ginger - I usually use ground ginger as it's quick to use and dissolved well in the sauce, but grated fresh ginger would be nice as well.
- Sesame Oil - A little sesame oil always goes a long way as it has a pretty strong flavor! I usually only have toasted sesame oil on hand, but regular sesame oil would work as well.
The ingredients above are only for the sauce in this miso noodle recipe. Once you have your sauce all combined, you simply pour it over some cooked ramen noodles and whatever leftover veggies and protein source you have on hand.
How to Make Miso Sauce
Step 1: Place all of the miso sauce ingredients into a medium-sized bowl. You'll want plenty of room to whisk the ingredients together.
Step 2: Whisk everything together until smooth, making sure there are no clumps of miso in the sauce.
How to Make Miso Noodles
I love to make these miso noodles when I already have leftover roasted or sautéed veggies and a cooked protein source on hand. If you have those two items already on hand, then the rest of this recipe is a breeze! Simply...
- Cook some ramen noodles
- Whisk together the miso sauce
- Stir everything together!
Since the miso sauce is fairly salty, I recommend adding a little sauce at a time until you get the flavor you like.
Storage
Whenever I have leftovers, I like to, if possible, store the miso sauce and cooked noodles, veggies and protein source separately. I've made this recipe with rice noodles before and when I stored the leftovers in the fridge, they turned into a weird, slimy, goopy mess. This doesn't happen with wheat noodles, but either way, store the sauce separately if possible!
Expert Tips
- Whenever I'm using miso in a recipe, I like to whisk it with a small amount of liquid to help loosen it up a little bit. Then it's easier to whisk into larger amounts of liquid.
- Don't pour all of the sauce over your noodles at one time! This sauce is super flavorful and salty and once you add it to your noodles you can't take it off! Start with less and add more as needed.
- If you use rice noodles in this recipe, the leftover noodles won't keep in the fridge! I've tried this before and they turn into a weird, goopy, slimy mess.
Recipe FAQs
Miso is a Japanese seasoning paste made from a base of fermented soybeans and salt as well as other additional ingredients including barley, rice and even seaweed. There are a few different kinds of miso pastes, the most common of which include white miso, red miso and mixed miso. The taste and color of miso depends on a few different factors including salt content, how long the soybeans are fermented and temperature.
There are three main kinds of miso including, white, yellow and red, all of which taste different from each other. This simple miso noodle recipe calls for white miso, which has a more mild, sweet flavor and I highly recommend you have it in your fridge at all times. Thanks to a shorter fermentation time, white miso's umami flavor is on the lighter side.
You should be able to find miso in the Asian or refrigerated section of your local grocery store. You can also find it at any Asian supermarket! My personal favorite brand of miso is Hikari Organic White Miso, but feel free to try different brands to find out which one you like best!
More Quick & Easy Noodle Recipes!
Quick and Easy Vegan Miso Noodles
Made with quick cooking ramen noodles and veggies, these delicious Miso Noodles make for the perfect, balanced weeknight dinner!
Ingredients
MISO SAUCE
- ¼ cup white miso
- ¼ cup rice vinegar
- 2 tablespoons soy sauce*
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
NOODLES
- Thinly sliced vegetables
- Ramen noodles
- Cooked protein source
Instructions
- In a little water or oil in a large wok, sauté whatever quick-cooking vegetables you have on hand until soft. Season with salt.
- In a large pot of boiling water, boil 4 servings of ramen noodles according to the package directions.
- While the vegetables are cooking and the noodles are boiling, combine all of the miso sauce ingredients in a bowl and whisk until smooth. Set aside.
- Strain the ramen noodles and rinse them in cold water.
- Add them to the pan with the vegetables, add in your protein source and add the miso sauce a little at a time to taste. The miso sauce is fairly salty, so start with less as you can always add more!
- Toss everything together to ensure everything is coated in the miso sauce. Serve with sliced green onion and toasted sesame seeds.
Notes
- You can use tamari if you're gluten-free!
- This sauce is pretty salty, so add only a little to start. You can always as more as needed.
Recommended Products
Nutrition Information:
Yield:
4Serving Size:
1 servingAmount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 1508mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 12g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only. As an Amazon Associate I earn from qualifying purchases.
Karen C. says
My dish came out too salty. I used low sodium Tamari sauce. I just re-checked all the ingredients and I made it correctly. Maybe 1/4 of miso is too much.
Faith VanderMolen says
Sorry to hear that Karen! I've found that adding the sauce a little at a time to taste is the best way to go with this recipe. But definitely feel free to cut back on the miso or soy sauce!
Kristine says
You mention to use tamari for gf...but ramen noodles are not gf.
Faith VanderMolen says
Thanks for commenting Kristine! I guess classic ramen noodles aren't gluten-free, but there a lots of gluten-free ramen noodles that you can use!
Heidi Cecilie says
I made this sauce for a noodle dish and absolutely loved it! Super simple to whip up, and it was so flavourful and delicious. I would highly recommend trying it ????????
Faith VanderMolen says
Thanks so much for sharing Heidi! I'm so glad you enjoyed it!