miso noodles

Miso paste is not just for soup. Here I&#x27;ve used boxed pasta and a handful of pantry items to create a flavorful stir-fried dish in just a few minutes.

Miso Stir-Fried Noodles (Vegan)

white miso paste

mushroom powder (optional)(or 1 teaspoon onion powder)

sweet soy sauce

chili sauce

water

head cabbage (or 3/4 if small head of cabbage), chopped

celery,

onion,

noodles

olive oil neutral oil

scallions

lime

pepper

Bring a pot of water to a boil. While you wait for the water, combine all the sauce ingredients in a bowl and set aside.

In a large pan or skillet, add two to three tablespoons oil and turn the heat up to medium-high. Add the onion and celery and cook for about three minutes until or until the onion slices start to brown in some parts. Stir the prepared sauce and add one or two tablespoons to the skillet along with the cabbage. Stir-fry for one minute. If your pasta is still cooking, turn off the heat. Stir once or twice to prevent any burns.

Once the water has boiled, add the pasta and cook according to package directions. Don&#x27;t overcook--it&#x27;s better to slightly undercook your pasta/noodles. Drain and immediately add to the skillet with the vegetables. Turn the heat back on to medium-high and add the sauce. If the mixture looks too dry, add another tablespoon or two of oil. Toss with tongs or two spatulas and make sure the noodles have been evenly coated with the sauce. You can cook for an additional two minutes to lightly toast the noodles. Turn off the heat. Plate and serve with the recommended garnish.

Looking for an easy pantry meal? Try miso butter noodles with nutritional yeast – made with five ingredients and ready to eat in just 20 minutes. 

Miso Butter Noodles with Nutritional Yeast

lb cavatappi noodles ((or other pasta of your choice))

tsp sea salt

Tbsp vegan butter ((I used Earth Balance buttery sticks))

Tbsp white miso

yeast

cracked pepper ((optional))

Boil

Add salt to pot of boiling water and cook pasta until al denté. Before straining, reserve 1 cup of pasta water. Then, strain and set aside.

Whisk

In a saucepan, add reserved pasta water, vegan butter, and miso. Whisk until combined, then bring to a low simmer for 2 minutes. Add the nutritional yeast, and whisk to combine. Continue simmering for another 3 minutes.

Add the miso butter sauce to the pasta and toss to combine. Serve with scallions and fresh cracked pepper.

Made with quick cooking ramen noodles and veggies, these delicious Miso Noodles make for the perfect, balanced weeknight dinner!

Quick and Easy Vegan Miso Noodles

white miso

rice vinegar

soy sauce*

maple syrup

sesame oil

ginger

vegetables

Ramen noodles

protein source

In a little water or oil in a...

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...

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...

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...

Strain the ramen noodles and rinse them in cold water.

Add them to the pan with the vegetables,...

Add them to the pan with the vegetables, add in your protein source and pour over the miso sauce. Toss everything together to ensure everything is coated in the miso sauce. Serve with sliced green onion and toasted sesame seeds.

https://www.youtube.com/watch?v=EiZVP9g6g9M

Everyone in your family will love these miso noodles, especially the person preparing them as they are so quick and easy to prepare! Find the recipe below and let me know if you make them! I always love hearing from you all!

Vegan Miso Noodles Recipe:
https://theconscientiouseater.com/quick-and-easy-vegan-miso-noodles/

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Quick & Easy Vegan Miso Noodles | Mom + Kid Approved!

These Creamy Garlic Miso Noodles are so comforting, they have just become a new favorite and will definitely be on our weekly rotation

Creamy Garlic Miso Noodles

onion

vegetable broth

garlic

raw cashews

garlic powder

onion powder

black pepper

salt

oz brown rice spaghetti

oz baby bella mushrooms

soy sauce

green onions and toasted sesame seeds

Dice onion and add to saucepan with 1 cup veggie broth

Cook until liquid has almost evaporated, then stir in garlic

After 30 seconds, add the onions &amp; garlic to your blender

Also add the cashews, water, spices, and miso to the blender  

BUT DON'T BLEND YET.  Set aside for now.

Prepare pasta according to package directions

Do not drain yet but remove 1/2 cup pasta water and add to blender

Now you can blend the sauce until it's smooth and creamy

Add mushrooms to a large saute pan along with the soy sauce

Cook until their liquid has been released and mostly evaporated

Add cream sauce and stir to mix well ensuring everything is coated

Simmer for a minute or two until sauce thickens

Garnish with chopped green onions and/or toasted sesame seeds if desired

So very glad you are on the road to recovery!  And so glad that somehow I am seeing your posts on Facebook again! Yay!!!?

Sounds delicious. I will definitely try this. People might experiment adding white beans to substitute for the cashews. This is what I see most people use as a substitute.

This was perfect, thank you.
Had to make sure changes (can't eat onions...)
Ended up using a smaller box of pasta (8oz) so added some sautéed Daring not-chicken and frozen peas.
The sauce is the winner here for sure and is tasty with lovely and complex flavors.
So good!

Well I did soak the cashews and made this tonight.  I did reduce the pasta to the recommended 2 ounces per serving.   The onion was over-powering. And really too many dirty pots. This one just didn't work for me.

I’ve been obsessing about this recipe since I saw it. Made it tonight, tossed a bag of baby spinach in with the mushrooms, soooo good.  Thanks Chuck. Glad you’re in the mend ??

Chuck,
This was just excellent! I stirred in baby spinach leaves at the very end, but didn't change anything else. It's my new favorite. Thank you so much,
Vicki M

Honestly the best plantbased creamy pasta hands down!

Thanks for the wonderful recipe!

We made this tonight. Added a bunch of veggies to bulk up dinner. The vegans really enjoyed, the omnivores didn't complain, so we were pretty happy with that. I felt like the taste was really light and I think we are into more bold flavors, but my daughter and I think the leftover sauce is going to be awesome on tomorrows rice bowls.

This creamy miso pasta requires just a few simple, pantry staple ingredients and tastes like a gourmet meal. It&#039;s cheesy, easy to make and perfect with spaghetti.

Easy Miso Pasta

pasta of choice

butter

shallot (minced)

parmesan

pasta water

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Make sure to save 1 1/4 cups of pasta water!

melt butter

Add the butter to a saute pan and melt over medium heat.

saute shallot

Add in the minced shallot and garlic and saute for about 3-5 minutes.

add miso

whisk all ingredients

Whisk in the parmesan, salt, pepper and pasta water.

melt cheese

Whisk until the cheese melts. If you want a super creamy sauce, you can transfer to a blender, but everything should melt together nicely.

combine with pasta

Combine with the cooked pasta and toss until the pasta is well coated.

serve

Serve with red pepper flakes for a bit of spice and enjoy!

Spicy vegan miso noodles with cabbage and mushroom that are ready in under 20 minutes!

Spicy Miso Noodles

tbsp white miso paste (40 g)

tbsp tahini or peanut butter (35 g)

maple syrup (35 g)

tamari

tbsp sesame oil (30 mL)

tbsp rice vinegar (15 mL)

tsp chili-garlic sauce (sambal oelek or Sriracha)

garlic, grated (20 g)

green cabbage, chopped (215 g)

mushrooms

white onion, thinly sliced (1 cup 120 g)

green onions, thinly sliced

tempeh

sesame seeds

toasted nori, thinly cut

Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.

Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.

Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown.  Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside. 

Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat.  Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.

Add Noodles &amp; Sauce

To the pan, add drained noodles and miso sauce.  Cook for 1-2 min, tossing gently, to coat noodles in sauce. 

For Serving: Divide noodles between bowls.  Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

Omg these were so good. Everyone loved them - even the kids, so that's a win! Thanks!

This is delicious, Deryn!  It's the sauce!!  Yum!! I sauteed snow peas instead of cabbage.  And I did add tofu. Thank you!!

The miso sauce is my favorite stir fry sauce of all time! 

If you loved buttered noodles as a kid, this miso stir fry recipe is calling your name. Make it simple with miso noodles, or add vegetables and tofu for an incredible miso stir fry meal.

Miso Stir Fry

Tablespoons miso paste (yellow

mushroom powder

soy sauce (or tamari

Tablespoons chili sauce

maple syrup or date syrup

sriracha (optional for a bit of heat)

rice noodles

garlic (minced)

mushrooms (sliced)

white onions (diced)

broccoli

carrot

baby bell peppers (sliced

Thai basil leaves

scallions (green onions, chopped)

Sesame seeds (optional)

Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.

If using tofu, press tofu and cut it into bite-sized cubes.

Pour half the stir fry sauce over the cut tofu and refrigerate overnight. I suggest rotating the container so the marinade is absorbed into the tofu.

Cook the tofu in an air-frier skillet, or bake in the oven.

I often cook my tofu ahead of time, return it to the container with the extra marinade, and then reheat the tofu when I use it for the stir fry.

Reheat the tofu in the microwave, or reheat it by adding it to the vegetables in the last few minutes of cooking.

Miso Stir Fry Sauce (Double if Using Tofu)

Prepare the noodles following the package instructions; set aside.

Noodles

In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.

Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.

Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).

Heat the pan to medium-high; add the cooked noodles, pour 1/2 of the stir fry sauce, and toss the noodles until heated through.

This should only take a minute or two.

Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.

Drizzle the remaining sauce over the vegetables.

Garnish with Thai basil leaves, scallions, and sesame seeds.

Vegetables

All it takes is 15 minutes to whip up a batch of these stir-fried Miso Noodles!

15-Minute Miso Noodles

tbsp miso paste

tbsp dark soy sauce (can sub regular soy sauce)

tbsp sesame oil

tbsp coconut sugar (can sub honey

tsp red chilli flakes

avocado oil

scallions, chopped

garlic cloves,

tbsp minced ginger

baby bok choy, chopped

Prepare the sesame sauce by mixing the sauce ingredients together in a bowl. Set aside.

Cook the rice noodles according to package directions, but leave them slightly undercooked. (They’ll cook more in the pan with the sauce.)

Heat the avocado oil in a large non-stick skillet on medium-high heat add the scallions, ginger and garlic and let cook for 1-2 minutes.

Add the baby bok choy and cook for 2-3 minutes. 

Reduce the heat to medium, then add the rice noodles and miso stir-fry sauce to the pan and mix everything together. 

Serve as is or topped with more scallions and sesame seeds.

This was so yummy. I subbed black bean noodles and added shitake mushrooms and it was delicious! 

Thank you for the great recipe, Jess!

https://content.jwplatform.com/videos/nza9vseM.mp4

These quick and easy Miso Noodles are ready in just 15 minutes for a simple but delicious meal. Feel free to customize this recipe any way you like!


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Top Tags

Miso Stir-Fried Noodles (Vegan)

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Creamy Garlic Miso Noodles

Easy Miso Pasta

Spicy Miso Noodles

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