Quick and Easy Vegan Miso Noodles

Made with quick-cooking ramen noodles and your favorite vegetables, these delicious miso noodles make for the perfect, balanced weeknight meal!

Miso ramen noodles swirled with vegetables and tofu.

Considering we’ve lived in Asia for over 5 years, we love our noodles. No matter what country or culture you come from, I’m sure noodles are a universal favorite. I have a few quick and easy noodle recipes on my blog, including 20 Minute Asian Ramen Noodles and Vegan Almond Butter Soba Noodles (definitely a favorite in our house!) but my all-time favorite vegan noodle recipe is these quick and easy vegan miso noodles!

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Why you’ll love this recipe!

This recipe comes together in a flash for quick-cooking noodles and leftovers! The star of the show, miso sauce requires no cooking which means dinner will be served before you know it!
If you want to reuse some leftovers, this is the perfect recipe to do so. Whenever I have cooked veggies and some tofu in the fridge, I add them to these miso noodles and within minutes the boring leftovers are transformed into something I’m excited to eat.
My kids love this recipe and hope yours will too! I just make sure not to add as much sauce to their noodles to keep the salt level down.
This miso noodles sauce is super versatile. Pour it over rice or use it as a marinade for tempeh or tofu!

material

Soy sauce, white miso, maple syrup, sesame oil, rice vinegar, and ginger are measured into the bowl to make the miso noodles.

miso – I recommend using white miso, but turmeric will work too. I have not tested this recipe with red miso. Red miso is the sharpest so it will drastically change the flavor of these miso noodles.
Rice vinegar – Rice vinegar is a staple in our kitchen as it is used in many Asian dishes. You should be able to find it at any local grocery store.
I am Willow – Since miso is already quite salty, I always use low sodium soy sauce.
Maple syrup – I like to use maple syrup in this sauce because it is already in liquid form. Other sweeteners, such as agave or honey, should also work if you’re not vegan. I have not tried brown sugar in this recipe.
ginger – I usually use ginger because it is quick to use and dissolves well in the sauce, but grated fresh ginger would be good too.
sesame oil – A little sesame oil always goes a long way because it has a pretty strong smell! I usually have toasted sesame oil on hand but regular sesame oil will work too.

The above ingredients are just for the sauce in this miso noodle recipe. Once your sauce is combined, you pour it over some cooked ramen noodles and whatever veggies and protein sources you have on hand.

How to Make Miso Sauce

A lump of miso sitting in a soy sauce mixture in a tan bowl.

Step 1: Place all the miso sauce ingredients in a medium-sized bowl. You’ll want plenty of room to hang the ingredients together.

A small whisk sits some brown miso sauce in a small pull bowl.

Step 2: Whisk everything together until smooth, making sure there are no lumps of miso in the sauce.

How to Make Miso Noodles

I like to make these miso noodles when I already have leftover roasted or stir-fried vegetables and a source of cooked protein. If you already have these two items on hand, then the rest of this recipe is a breeze! only…

Cook some ramen noodles
Whisk together the miso sauce
Stir everything together!

Since miso sauce is fairly salty, I recommend adding a little sauce at a time until you get the taste you like.

Miso noodles, carrots, purple cabbage, green beans and tofu are stirred together in a large black wok.

storage

Whenever I have leftovers, I like to store miso sauce and cooked noodles, vegetables and protein sources separately, if possible. I’ve made this recipe with rice noodles before and when I store the leftovers in the fridge, they turn into a weird, slimy, goopy mess. This doesn’t happen with wheat noodles, but either way, save the sauce separately if possible!

Expert tips

Whenever I use miso in a recipe, I like to whisk it with a small amount of liquid to help loosen it up a bit. Then it’s easy to whip up more liquid.
Don’t pour all the sauce over your noodles at once! This sauce is super tasty and salty and once you add it to your noodles you won’t be able to open it! Start with less and add more if needed.
If you use rice noodles in this recipe, leftover noodles will not refrigerate! I’ve tried this before and they turned out to be a weird, goopy, slimy mess.

Recipe FAQs

What is miso?

Miso is a Japanese spice paste made from fermented soybeans and salt as well as other additional ingredients including barley, rice and even seaweed. There are a few different types of miso paste, the most common being white miso, red miso, and mixed miso. The taste and color of miso depends on a few different factors, including salt content, how long the soybeans are fermented, and temperature.

How does miso taste?

There are three main types of miso, including white, yellow, and red, all of which differ from each other. This simple miso noodle recipe calls for white miso, which has a milder, sweeter flavor, and I recommend keeping it in your fridge at all times. Thanks to a short fermentation time, white miso’s umami flavor is on the milder side.

What are the best brands of miso?

You should be able to find miso in the Asian or refrigerated section of your local grocery store. You can find it in any Asian supermarket! My personal favorite brand of miso is Hickory Organic White Miso, but try different brands to find what you like best!

More quick and easy noodle recipes!

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