Dairy Free | Gluten Free | Mains | Vegan
Miso Noodles
Miso noodles turns vegetables, pan seared tofu, and a handful of pantry staples into the coziest bowl. This dish is easy to customize and throw together on a weeknight.
Next try my spicy garlic noodles, creamy peanut sauce noodles, or gluten free pad thai.
Ingredient Notes
- Noodles  – rice noodles, soba noodles, instant ramen noodles, udon noodles, spaghetti noodles, etc.Â
- White miso paste – also called ‘Shiro’ is the most common miso due to its sweeter, more mellow flavor.
- Reduced sodium soy sauce, tamari or coconut aminos
- Brown sugar
- Toasted sesame oil
- Chili crisp
- Aromatics – fresh garlic and ginger.
- Vegetables – I used baby bok choy and carrot, but you can use just about any vegetable you like: broccoli, green beans, sugar snap peas, bell peppers, etc.
- Extra firm tofu
- Tofu seasoning – potato starch, kosher salt, white pepper, and garlic powder.
- Avocado oil or olive oil
- Garnish – toasted sesame seeds.
How to Make Miso Noodles: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prep tofu. Cut tofu into slices, arrange on a cutting board, and press to remove excess water.
- Cook tofu. Heat a large skillet over medium heat with avocado oil. Cook until golden brown.
- Cook noodles. Cook the noodles in a pot of water until al dente, according to the package instructions. Reserve a little pasta water and drain noodles.
- Make sauce. In a small bowl, whisk together white miso paste, soy sauce, brown sugar, toasted sesame oil, chili oil, and reserved pasta water until smooth.
- Cook vegetables. To the same skillet, add more oil along with the minced garlic and ginger. Cook for 30 seconds then add the remaining vegetables. Saute for 5-7 minutes, stirring occasionally, until tender.
- Combine. Add the cooked noodles to the vegetables, and pour over the sauce. Toss until the sauce is evenly distributed. Plate, add the tofu squares, garnish, and enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this miso noodle recipe using what you already have? Here are some ideas…
- No brown sugar? – use coconut sugar or maple syrup.
- No potato starch? – you can also use corn starch or arrowroot powder.
- Make it gluten free – use your favorite gluten-free noodle. I like lotus foods brown rice noodles. Also, use tamari, gluten free soy sauce, or coconut aminos, and make sure your miso paste is gluten free (some contains wheat or barley).
- Other protein ideas – shrimp, chicken, edamame, fried egg, thinly sliced beef, etc.
- Add-ins – sauteed shiitake mushrooms, snap peas, bell peppers, thinly sliced napa cabbage, a squeeze of fresh lime juice just before serving, red pepper flakes, etc.
Helpful Tips
- Thinly slice the carrots so they can get tender in the short amount of time they cook with the bok choy.
- There are many varieties of miso ranging from white to yellow to red with varying levels of flavor, saltiness, and intensity. Use another type of miso such as red miso paste or yellow miso paste for different flavor profiles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Can I make these miso noodles soy free?Â
Yes! To make them soy free, use coconut aminos and chickpea miso in place of white miso. Use a different protein in place of tofu or omit it completely.Â
Where can I find miso paste?
Because miso is fermented, it can be found in the refrigerated section of many conventional grocery stores or Asian markets.
More Noodle Recipes
Did you try these miso noodles? If so, please leave a comment & a star rating below. Thank you!
Miso Noodles
Miso noodles turns vegetables, pan seared tofu, and a handful of pantry staples into the coziest bowl. This dish is easy to customize and throw together on a weeknight.
Ingredients
Pan Seared Tofu
- 14-16 ounce block extra firm tofu
- 3 tablespoons potato starch or corn starch
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 2 tablespoons avocado oil
Noodles
- 12 ounces noodles of choice
- 1 tablespoon avocado oil
- 4 cloves garlic minced
- 1 inch piece ginger grated
- 1 pound baby bok choy, leaves and stems sliced or about 4 cups
- 2 large carrots, thinly sliced or 1 heaping cup
Sauce
- 3 tablespoons white miso paste
- 3 tablespoons reduced sodium soy sauce or tamari could also use coconut aminos
- 1 ½ tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili crisp
- 2 tablespoons reserved pasta water
Instructions
Prepare Tofu
- Prep. Remove the tofu from the package and blot the water with a couple paper towels. Cut the block in half lengthwise, then turn each half horizontally and cut them into roughly â…“-inch thick slices. Arrange them in a single layer on a cutting board, cover with a kitchen towel, and place a heavy object on top to remove the excess water.
- Season. In a small bowl, combine the potato starch, kosher salt, garlic powder, and white pepper. Transfer the mixture to a small fine-mesh sieve. Dust the tops of the sliced tofu on the cutting board with half of the mixture. Flip the tofu squares over and dust with the remaining mixture.
- Cook. Heat a large skillet (12-inch works great) over medium heat with two tablespoons avocado oil. Add as many tofu slabs that will fit in a single layer in your skillet. Cook for 5 minutes on each side until golden brown. Remove from the pan and transfer to a paper towel lined plate to remove excess oil. Repeat with the remaining tofu.
Cook noodles
- Cook the noodles in a pot of water until al dente, according to the package instructions. Reserve ½ cup of the pasta water and drain noodles.
Make sauce
- In a small bowl, whisk together white miso paste, soy sauce, brown sugar, toasted sesame oil, chili oil, and 2 tablespoons of reserved pasta water until smooth. Set aside.
Saute vegetables
- To the same skillet, add the remaining tablespoon of oil. And the minced garlic and ginger. Cook for 30 seconds then add the sliced bok choy and carrots. Saute for 5-7 minutes, stirring occasionally, until tender.
Combine
- Add the cooked noodles to the vegetables, and pour over the sauce. Use tongs to toss the pasta until the sauce is evenly distributed. Thin with 1-2 more tablespoons of the pasta water as needed.
- Plate the pasta then add the crispy tofu squares so they remain crispy. Top with sesame seeds if desired and enjoy!
Notes
See the blog post for:
- step-by-step photos
- helpful tips
- make it your way section with substitutions & variations to use what you already have on hand
- recipe FAQs