Quick, healthy, and flavorful (naturally gluten-free) miso noodles with roasted tomatoes that are dressed in a delicious miso-sesame-ginger dressing. And they're ready in just 30 minutes!
This miso noodles recipe was inspired by a dish that I discovered several years ago in NYC. Miso and sesame oil give this recipe that rich and savory umami quality that is associated with so much of Asian fare.
Although it’s a noodle recipe, it doesn’t taste or feel heavy at all - in fact it makes for a nutritious meal. And it's ready in just 20 minutes!
As we were eating it for dinner last night, Mr. K and I agreed that it was yet another perfect meal for spring; it’s light, flavorful, and very satisfying.
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⭐️ Why This Recipe Is The Best
Taste - Salty, sweet, bitter, sour, and umami: all of the major taste profiles are contained in these miso noodles. Garlic, ginger, miso, sesame oil, and lime juice all combine to create a super flavorful and well-balanced dressing for the roasted tomatoes and noodles.
Quick and Easy - Roasting the tomatoes is the longest part of this recipe, and that only takes 20 minutes. While the tomatoes are roasting, you can make the dressing and boil your noodles. Dinner is ready in less than 30 minutes!
Nutritious - This dish is naturally dairy-free and contains tomatoes, soba noodles (naturally gluten-free), and an easy dressing. It's a fantastic option for a light and healthy meal!
🍅 Ingredient Notes
- Light yellow miso - Fermented soybean paste that adds robust, savory notes and is the foundation of our sauce.
- Fresh ginger and garlic - Always use fresh ginger and garlic whenever possible. Jarred garlic and/or ground ginger and garlic powder will work ok, but they won't be as flavorful.
- 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 - Buckwheat noodles that are naturally gluten-free and high in protein.
📋 Variations & Substitutions
- White wine vinegar can be used in place of rice vinegar.
- Add spice. This dish isn't very spicy, so if you want more spice, add a teaspoon of wasabi paste to your miso dressing; it will add a delicious pop of heat.
- Make vegan: Honey is the only non-vegan ingredient in this recipe, but you can substitute maple syrup or agave nectar if you prefer.
- 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 fine substitute.
🔪 How To Make Miso Noodles with Roasted Tomatoes
*See recipe card below for printable instructions.
Make the miso dressing: 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 tomatoes, tossed with a bit of the miso dressing, 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 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 and enjoy.
⏲ Expert Tips
- How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Roast tomatoes and make dressing up to 24 hours ahead of time and store separately (covered) in the refrigerator.
- Serve hot or cold. I've eaten these noodles served cold and hot, depending on the season, and they're delicious both ways. Serve them at whatever temperature you prefer!
- Add more 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, or your favorite animal protein to make a heartier dish.
💬 Frequently Asked Questions
A staple in Japanese cuisine, miso paste 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), 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 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.
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.
🍜 Related Recipes
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Easy Miso Noodles with Roasted Tomatoes
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 leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: Roast tomatoes and make dressing up to 24 hours ahead of time and store separately (covered) in the refrigerator.
- Serve hot or cold. I've eaten this dish served cold and hot, depending on the season, and it's delicious both ways. Serve it at whatever temperature you prefer!
- Add more 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, or your favorite animal protein.
- Use whole-wheat spaghetti noodles. If you can’t find soba noodles at your local market, whole wheat spaghetti noodles would make a perfectly fine substitute.
- 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! 🙂