Miso Noodles Recipes

EASY SPICY MISO NOODLES

Steps:

• In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
• Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
• Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
• Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
• Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
• Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

MISO NOODLES WITH SEARED AHI TUNA

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

SPICY MISO NOODLES

Steps:

• Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
• Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
• Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown. Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside.
• Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat. Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
• To the pan, add drained noodles and miso sauce. Cook for 1-2 min, tossing gently, to coat noodles in sauce.
• For Serving: Divide noodles between bowls. Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

BLOND MISO NOODLES

Steps:

• In a small bowl, combine the miso, egg, and water and mix well.
• Put the flour in a medium bowl and make a small well in the center. Pour the wet ingredients into the well and, using a fork or your fingertips, begin stirring the wet ingredients from the center outward, gradually incorporating the flour. The dough will be a bit sticky and crumbly. Use your fingers and then your whole hand to squeeze and then knead the dough. Once the dough forms a large mass, turn it out onto a lightly floured work surface. Knead the dough for 5 minutes, dusting with flour if it is sticky. Once the dough develops a soft, velvety texture, wrap it in plastic and let it rest for at least 30 minutes.
• Unwrap the dough and cut it in half. Keep half of the dough wrapped loosely in the plastic while you work with the other half. Alternatively, you can put the dough in a vacuum bag, seal it, and let it rest for 10 minutes before rolling. (This will leave you with moister dough than resting in plastic wrap.) Lightly flour a work surface and, using a rolling pin, begin to roll out the dough. This process takes time. Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls. Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 × 12 inches. Dust the dough with flour and fold down the top third of the dough. Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down. Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide. Unfold each noodle, and dust with flour. Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer. Cover them with a kitchen towel and repeat with the other half of dough.
• When all the dough is rolled, refrigerate the noodles until ready to use. If using within a few minutes, simply cover with a kitchen towel.
• Alternatively, you can roll out the dough with a pasta maker following the manufacturer's instructions, using the cutter of your choice.
• Bring a large pot of water to a boil. Generously salt the water, then add the noodles. Cook for 3 to 4 minutes.
• Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat. Drain the cooked noodles and put them in the pot with the butter. Coat the noodles evenly with the butter and season with salt and pepper to taste. Serve immediately.

FIVE-INGREDIENT CREAMY MISO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.

MISO RAMEN

Steps:

• Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
• Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
• Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
• Add the baby corn to the miso broth and cook for a further 4 mins.
• Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
• As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
• Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

MISO UDON NOODLES WITH SPINACH AND TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

MISO NOODLES WITH FRIED EGGS

Steps:

• Put the noodles in a bowl and cover with boiling water. Set aside to soften.
• Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
• Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

SPICY MISO CHOW MEIN NOODLES

Steps:

• Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
• Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
• Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.