These ginger miso noodles are jam-packed with zesty, rich, and and savory flavors and they only take about 15 minutes to make.
These salty & richly flavored miso noodles have earned a spot on my list of favorite quick noodle dishes, right alongside teriyaki noodles, sriracha noodles, and spicy peanut noodles!
Although you can cook any variety of noodles (udon, soba, ramen, you name it), I like to use stir-fry udon noodles because they have fantastic texture and they require no boiling.
To make this a higher protein meal (this could easily be a part of the higher protein vegetarian meals series) I add in pan-fried tofu and edamame. You can add in stir-fried veggies to make it a complete meal!
Picking up miso just for this recipe? You can also use it in miso roasted cabbage, sweet potato farro bowls, and rigatoni primavera. It's a very versatile ingredient!
Ingredients
- Miso: You can make miso noodles with any variety of miso. Miso is salty and lightly sweet, and there are subtle differences between different varieties. It lasts for a very long time in the fridge, so I typically just use whichever miso I have on hand.
- Noodles: This recipe makes 3 servings, so I typically cook about 8 ounces of dry noodles or two packets (14 ounces) of Ka-Me stir fry udon noodles, which are pre-cooked.
- Peanut butter: Adds depth and creaminess. I use natural creamy peanut butter, but any variety of peanut butter should work.
- Soy sauce: Or tamari.
- Rice vinegar: Adds tanginess. I typically use 2 tablespoons of rice vinegar because I prefer tangy sauces, but I recommend starting with 1 tablespoon and adjusting to taste.
- Ginger: Use fresh ginger. I tested the miso sauce with dry (powdered) ginger and fresh, and the dry actually made it taste worse. I use a microplane to grate ginger into a paste. The smallest holes on a box grater also work.
Cassidy's tips and variations
- Chilled miso noodles: These noodles are great as the base of a cold salad (think something like this ramen noodle salad or peanut noodle salad). Toss the cooked noodles with half of the miso sauce, then transfer to the fridge to chill for at least 2 hours. Drizzle with the remaining sauce before serving.
- Add a little bit of heat with a scoop of chili garlic sauce or some sriracha.
- I highly recommend using using the sauce for more than just noodles. It's also great tossed with pan-fried tofu and edamame and drizzle over rice.
More 30 minute meals
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Recipe
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Ginger Miso Noodles
Ingredients
For the noodles
- 8 ounces udon noodles see note #1
- 2 tablespoons peanut butter
- 1 heaping tablespoon miso see note #2
- 1 tablespoon soy sauce
- 1-2 tablespoons rice vinegar
- ½ inch fresh ginger
- 1-2 tablespoons water as needed
Make it a meal
- 14 ounce block extra firm tofu
- 1 tablespoon cooking oil as needed
- 1 cup frozen mukimame (shelled edamame)
- salt to taste
- freshly ground black pepper
- 1-2 teaspoons soy sauce
- 1 tablespoon nutritional yeast
- 3 whole carrots peeled
- freshly chopped cilantro for serving
Instructions
- Cook the udon noodles according to package instructions. Drain and return to the cooking pot.
- Meanwhile, in a bowl or jar, whisk together the peanut butter, miso, soy sauce, and 1 tablespoon rice vinegar. Use a microplane or the smallest holes on a box grater to grate roughly 1 teaspoon of fresh ginger (can use minced ginger instead if needed.)
- Whisk to combine. Taste and add the remaining 1 tablespoon rice vinegar, if desired (I typically do 2 tablespoons, which makes it tangy.) Add water, 1 tablespoon at a time, to thin the sauce.
- Pour the sauce into the pot with the noodles, tossing to combine. The residual heat from the pot will warm the sauce, but you can turn the heat to low to warm the sauce further, as needed. Just note that as it heats the sauce thickens, so don't cook it for too long.
- Serve the noodles as desired.
Make it a meal
- While the noodles cook, press tofu for 5-10 minutes in a tofu press or by weighing it down with a heavy skillet. Cut into 1-inch cubes.
- Heat a large skillet or wok over medium-high to high heat (I use high heat only for a wok or cast iron skillet.) Drizzle with oil. Once hot, add the diced tofu and frozen mukimame. Sprinkle with salt and pepper, to taste. Optionally, add in any fresh veggies like broccoli, pepper, or mushrooms.
- Add a splash or two of soy sauce. Stir-fry the tofu and edamame until the tofu is golden and the edamame is browning. Sprinkle with 1 tablespoon nutritional yeast before turning off the heat.
- Serve the miso noodles with a portion of the tofu and edamame. Use a potato peeler to shred ribbons of carrot onto each portion, about 1 carrot per portion. Serve topped with freshly chopped cilantro. Enjoy!
Notes
- Noodles: The nutrition facts are calculated using 1 entire packet (14 ounces) of Ka-Me Udon Stir-Fry Noodles, which is roughly equivalent to 8 ounces dry udon or other noodles. Nutritional calculations will vary based on type of noodle used, but any noodle works well here!
- Miso: There are slight flavor variations between yellow, white, and red miso, but there is not a right or wrong miso to use for this recipe. Because miso lasts so long in the fridge, I typically use whichever one I have on hand at that time.
- Storage notes: The miso sauce thickens up as it chills. If serving this recipe chilled, I recommend tossing the noodles with half of the sauce and drizzle the remaining sauce over the noodles before serving.
Molly says
Made this for dinner last night with a few changes so I didn’t even have to go to the store! Subbed broccoli for the edamame and ramen noodles for the udon, and it was delicious. Love a good versatile recipe, especially when it uses ingredients that I’ve almost always got on hand!!