Easy miso noodles are dressed in a robust miso sauce and ready in just 30 minutes! Healthy (naturally dairy-free and gluten-free), packed with flavor, and customizable, it's a fantastic dinner for a busy weeknight.
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This easy miso noodles recipe was inspired by a dish that I discovered several years ago in NYC. Robust miso sauce gives this dish that rich and savory umami quality that is associated with Asian noodles.
We use protein-rich soba noodles, making it a healthy and nutritious meal that's ready in just 30 minutes.
For more miso recipes, try my miso salmon and miso sauce.
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⭐️ Why These Noodles Are The Best
- Taste - Packed with robust savory and umami flavors, with garlic, ginger, miso, sesame oil, and lime juice creating a super flavorful and well-balanced sauce for the roasted tomatoes and noodles.
- Quick & Easy - While the tomatoes are roasting, you can make the miso sauce and boil your noodles. Dinner is ready in 30 minutes!
- Healthy - Naturally dairy-free with juicy tomatoes, protein-rich soba noodles that are naturally gluten-free, and an easy and flavorful sauce.
- Customizable recipe that can be made vegan, spicy, and/or with additional protein.
- Make-ahead instructions provided
- Great for meal-prep
💬 What is Miso?
A staple in Japanese cuisine, miso is made from fermented soybeans and brings rich umami flavor (salty and funky!) to a variety of dishes. The paste is typically a mixture of soybeans, a grain (like rice or barley), koji, and salt.
Depending on the variety, miso can be light and sweeter (because of a shorter fermentation time) - which is usually sold as white miso - or dark red and much stronger in flavor, sold as red miso.
Miso provides numerous health benefits: it's nutrient-rich and a good source of manganese and vitamin K; and it's a fermented condiment, which has been shown to improve digestion and gut health, and promote the growth of probiotics. One word of caution: if you are on a low-sodium diet, be aware that miso contains a decent amount of sodium.
🍅 Ingredient Notes
- Light yellow miso - Gives our miso noodles that funky and savory umami flavor. Can be found in the refrigerated section (often near the other Asian products) of your local supermarket.
- Fresh ginger and garlic - I recommend using fresh ginger and garlic whenever possible.
- Toasted sesame oil - Adds deep roasted flavor
- Honey - We need a touch of sweetness to help balance the bitter, salty, and sour notes, so don't skip this!
- Lime zest and juice - Always use fresh lime zest and juice whenever possible, as it makes a difference in getting bright citrus flavor.
- Soba noodles - Soba noodles are made from buckwheat, which is not actually wheat but an ancient grain that is full of vitamins and minerals. They are naturally gluten-free, high in protein, and can be served cold or hot. Soba noodles have a delicious nutty flavor and are a great alternative to white pasta. Use them to make vegan peanut noodles!
📋 Variations & Substitutions
- Make spicy miso pasta. Add heat by adding 2 teaspoons of chili-garlic sauce (Sriracha) or 1 teaspoon of wasabi paste to your miso sauce.
- Make vegan: Substitute the honey with maple syrup for a vegan version, or see my list of the best maple syrup substitutes.
- Add more veggies. While you're roasting your tomatoes, throw some squash, broccoli, or Brussels sprouts on the baking sheet, and roast all of your vegetables at once.
- Use whole-wheat spaghetti noodles. If you can’t find soba noodles at your local market, whole wheat spaghetti noodles would make a perfectly good substitute.
- Protein. Because soba noodles are already high in protein, adding extra protein to this recipe isn't necessary. However, feel free to add tofu, chickpeas, salmon, or your favorite protein to make a heartier dish.
- White wine vinegar can be used in place of rice vinegar.
🔪 How To Make Easy Miso Noodles
*See recipe card below for printable instructions.
Make the miso sauce: In a medium bowl, whisk the olive oil, vinegar, miso, ginger, garlic, sesame oil, honey, lime zest, lime juice, and salt until smooth.
On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso sauce and season with a pinch of salt.
Roast tomatoes, tossed with a bit of the miso sauce, on a baking sheet for 20 minutes.
Cook the noodles: Cook the soba noodles in boiling water just until al dente, 4 minutes. Drain and cool under cold running water.
Add the noodles, scallions, and half of the remaining sauce to the tomatoes and toss well. Season with additional salt if necessary.
Transfer to a platter and garnish with the sesame seeds and red pepper flakes (if using). Serve with the remaining sauce and enjoy.
👩🏼🍳 Expert Tips
- How to store: Store leftover noodles in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Roast tomatoes and make sauce up to 24 hours ahead of time; store separately (covered) in the refrigerator. When ready to serve, cook noodles and assemble with tomatoes and sauce.
- How to freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- Rinse noodles. After cooking the noodles until al dente, drain and cool under cold running water. This stops the cooking and prevents the noodles from sticking together.
- Serve hot or cold. Miso noodles can be served cold and hot, depending on the season, and they're delicious both ways. Serve them at your preferred temperature.
- How to serve: Pair with kung pao brussels sprouts and strawberry cornmeal cake for date night!
💬 Frequently Asked Questions
Miso is ready-to-use straight from the container, and can be mixed into soups, sauces, and dressings. It adds deep, salty, funky, and savory richness to a variety of dishes.
In this recipe, we create a full-flavored miso sauce by using ginger, garlic, sesame oil, miso, honey, and fresh lime juice. It's savory and umami, and the perfect pairing for soba noodles and roasted tomatoes.
Made from fermented soybeans, it tastes delightfully funky and salty. Depending on the variety, miso can be light and sweeter (because of a shorter fermentation time) - which is usually sold as white miso - or dark red and much stronger in flavor, sold as red miso.
Miso provides numerous health benefits: it's nutrient-rich and a good source of manganese and vitamin K; and it's a fermented condiment, which has been shown to improve digestion and gut health, and promote the growth of probiotics. One word of caution: if you are on a low-sodium diet, be aware that miso contains a decent amount of sodium.
🍜 Related Recipes
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Easy Miso Noodles Recipe
Ingredients
- ¼ cup extra-virgin olive oil
- 3 Tablespoons rice vinegar
- 2 Tablespoons light yellow miso
- 1 Tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey
- 2 teaspoons finely grated lime zest
- 1 tablespoon fresh lime juice
- ¼ teaspoon sea salt
- 2 pints cherry tomatoes
- 8 ounces soba noodles
- 4 scallions, thinly sliced
- 1 Tablespoon toasted sesame seeds, garnish
- 1 teaspoon red pepper flakes, garnish (optional)
Instructions
- Preheat oven to 425 degrees F. In a medium bowl, whisk the olive oil, vinegar, miso, ginger, garlic, sesame oil, honey, lime zest, lime juice, and salt until smooth.
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with a pinch of salt.
- Roast for 20 minutes, until the tomatoes are charred in spots. Scrape into a large bowl.
- Cook the soba noodles in boiling water just until al dente, 4 minutes. Drain and cool under cold running water.
- Add the soba noodles, scallions, and half of the remaining dressing to the tomatoes and toss well. Season with additional salt if necessary.
- Transfer to a platter and garnish with the sesame seeds and red pepper flakes (if using). Serve with the remaining dressing.
Notes
- How to store: Store leftover noodles in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Roast tomatoes and make sauce up to 24 hours ahead of time; store separately (covered) in the refrigerator. When ready to serve, prepare soba noodles and assemble with tomatoes and sauce.
- How to freeze: Place in a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- Rinse noodles. After cooking the noodles until al dente, drain and cool under cold running water. This stops the cooking and prevents the noodles from sticking together.
- Serve hot or cold. Miso noodles can be served cold and hot, depending on the season, and they're delicious both ways. Serve them at your preferred temperature.
- Recipe adapted from Food & Wine.
Lori
I was looking for an easy vegetarian dish and came across this recipe. Wow - I am definitely making this again...so much flavor and such an easy dish to make!!
Gastronotherapy
Yay! So glad you found this recipe, Lori, and that it was a hit! I also love this dish because it's so easy and so flavorful with very little effort! 🙂