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!
Servings: 4 servings
Calories: 65kcal
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.
Video
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.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1145mg | Potassium: 68mg | Fiber: 1g | Sugar: 4g | Vitamin A: 15IU | Calcium: 18mg | Iron: 1mg