Miso Noodles

Miso Noodles is an incredibly easy, fast and comforting dinner perfect for busy weeknights. Creamy tahini is combined with the rich umami flavors of miso and a homemade garlic chili oil, that is then tossed on your favorite Asian noodles. Enjoy these noodles on their own or add your favorite protein.

Course Dinner

Cuisine Asian

Keyword Miso Noodles, Miso Tahini Noodles

Prep Time 10

Cook Time 10

Servings servings

Calories 640kcal

Author Heather

Ingredients

1 tablespoon crushed garlic *about 4-5 large cloves
1 tablespoon finely chopped ginger *about 1 inch piece
1 tablespoon gochugaru (Korean chili flakes) *or 1-1 1/2 teaspoons crushed red chili pepper flakes, see Note #1 below
1 teaspoon sesame seeds
3 large green onions *aka scallions or spring onions
1/4 cup avocado oil *or any neutral oil of choice
1 tablespoon toasted sesame oil
2 tablespoons white miso paste *see Note #2 below
1/4 cup tahini
1 tablespoon soy sauce *see Note #3 below
2 tablespoons rice vinegar
14 ounces Asian noodles of choice (such as ramen or Taiwanese noodles)

Instructions

Bring water to boil for noodles and cook according to the package instructions. Note: Wait to start cooking the noodles until the sauce is almost fully made.
Mince the green onions, separating the white and green parts.
To a heat safe bowl add the whites of the green onions, ginger, garlic, gochugaru, and sesame seeds. Set Aside.
In a small saucepan, heat the avocado oil and toasted sesame oil over medium high heat until it reaches about 250℉ or when bubbles form around a wooden chopstick that is inserted into the hot oil.
Carefully pour the heated oils over the garlic mixture. Stir gently to combine and let the flavors infuse for a few minutes.
Meanwhile, in a separate bowl whisk together the miso, tahini, soy sauce and rice vinegar until smooth and well combined.
Pour the prepared sauce over the oil and aromatics mixture in the heatproof bowl. Stir well to fully combine.
Add cooked noodles and toss well making sure noodles are fully coated in sauce.
Serve immediately and garnish with the green parts of the green onions.

Notes

Recipe Notes

Note #1- Using 1 tablespoon of gochugaru creates noodles with a mild heat. For those with more delicate taste buds, lower the gochugaru down to 1/2 tablespoon. Additionally, for a more intense heat, increase by 1/2-1 full tablespoon more.

I highly recommend to use gochugaru if at all possible, as its flavor compliments the miso and other ingredients extremely well.

Note #2- White Miso, also known as Shiro Miso, it is the mildest and sweetest variety, with a shorter fermentation period. It adds subtle flavors and is great for dressings, marinades, light soups and noodle dishes such as this Miso Noodles recipe.

High quality white miso paste can be found in Asian grocery stores, health food store, larger grocery chains or can be ordered here.

Note #3- This version is a wonderful gluten-free and low sodium substitution for soy sauce.

Note #4- For tofu crumbles as seen in the end of the video above, follow these steps:

Drain and squeeze excess moisture out of approximately 200 grams of extra firm tofu. (200 grams is approximately 7 ounces or half a package of tofu.)
Using the back of a fork press into the tofu making smaller crumbled pieces.
Heat a large frying pan over medium/high heat with 2 tablespoon of toasted sesame oil.
Add crumbles to the frying pan and sauté for 3-4 minutes.
To the frying pan add 2 tablespoon of soy sauce, 2 teaspoons of oyster sauce and 2 teaspoons of additional gochugaru. Sauté for an additional 2-3 minutes.

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