These easy miso noodles are ready in just 20 minutes and are the perfect healthy comfort food when you're short on time. Rice noodles, edamame, and vegetables are cooked in one pot then tossed with a simple ginger-miso dressing. Miso noodles are light, with no added fat (unless you want it), pantry-friendly, and delicious warm or cold.
Vegan, gluten-free and oil-free.
Quick noodle recipes like this are just the best because they're flavorful, healthy, and so versatile.
Whether you need something to take to a backyard cookout or an easy, comforting meal for a weeknight, noodles to the rescue!
We really love pairing edamame with these miso noodles because of their texture and naturally nutty and mild flavor. And though this ginger-miso sauce is very light, you can easily make it more filling by adding nut butter or oil.
Related: If you're a fan of quick Asian-inspired noodle recipes try these Vegan Sesame Noodles!
The main goal with these ginger-miso noodles is to get a flavorful and healthy meal on the table in record time!
You'll love this recipe because:
- rice noodles cook in just 5 minutes.
- carrot, frozen edamame, and corn cook in the same pot with the noodles.
- the fresh ginger-miso dressing is whisked together in a bowl, no special equipment required!
- and the sauce is flavorful yet light.
What is miso?
In case you're not familiar with miso and the many wonderful ways it can be used, check out our full write up here: What is miso?
Basically, miso is a fermented paste traditionally made with soybeans, salt, and koji, a type of mold also used in the production of soy sauce.
Many varieties are gluten-free, so keep an eye on the labels if that's important to you. Miso comes in a few different types, from a dark red, deeply flavorful paste, to the more light and mellow white miso.
For today's recipe we're using white miso in the sauce. It adds saltiness, umami, and a uniquely tangy flavor.
White miso and chickpea miso (if you can find it) are star ingredients in the vegan kitchen! From soups to sauces to salad dressing and even vegan mac and cheese, miso is an easy way to add depth of flavor to so many recipes.
As a bonus, miso keeps in the refrigerator for many months. So if you're new to using miso, don't be intimidated or concerned about not using it quickly enough. Take the plunge and start experimenting!
Ingredient Notes
- noodles - Instead of the white Pad Thai noodles pictured above, in the final recipe and other photos I opted for the brown rice variety by the same brand. Both are great. Or use soba or udon noodles.
- vegetables/additions - since we're going for quick and easy, I leaned on pantry-friendly and frozen veggies - 1 raw carrot plus frozen edamame and corn. Other ideas: sliced mushrooms, small broccoli florets, chopped kale, snow peas, or green peas.
- miso sauce - you'll need white miso, tamari (or soy sauce), ginger, garlic, rice vinegar, maple syrup, and one lime.
How To Make Miso Noodles
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To give you an idea of how easily this recipe comes together, here's a look at the basic flow:
- While heating the water for the noodles, dice a carrot, peel a thumb-size piece of ginger, and zest half of a lime.
- Add the rice noodles and carrot to the pot. When the water returns to a boil, add the frozen, shelled edamame. It will cool the water down a bit, so allow the water to return to a boil again before adding the frozen corn.
- While the noodles and veggies finish cooking, whisk together the dressing/sauce:
- lime juice and zest
- tamari
- white miso
- grated ginger
- sweetener of choice
- rice vinegar
- garlic
- Drain the rice noodles and veggies in a colander and rinse well.
And just like that, you're ready to assemble and serve these simple ginger-miso noodles! Garnish with green onion and cilantro, if you like. And gather up some fresh spinach, cabbage, or any other fresh green for extra nutrition.
Toss the noodles in the ginger-miso dressing, and serve it with raw greens and green onion.
For even more color and texture, I like to arrange both spinach and cabbage on my plate, then top it with a healthy pile of noodles.
Substitutions
Having trouble finding rice noodles? No problem! Use any type of noodle or pasta you have - soba, spaghetti, angel hair, linguine, or any gluten-free variety.
Variations
If you're into spicy foods, try a drizzle of sriracha on top, or add crushed red pepper flakes to the miso dressing.
In case you haven't noticed, this recipe is very light. Not only is it oil-free, but it has zero added fat. This is part of what makes it so appealing as a summer potluck dish or an easy dinner on a warm night.
But if you're sharing these miso noodles with family members who have big appetites, you may want to add some fat for the additional calories.
Serve miso noodles with sliced avocado, sesame seeds, peanuts, or cashews to make it more filling. You can also whisk a couple of tablespoons of nut or seed butter into the dressing for added richness.
How to Store Leftovers
Once completely cool, store leftover noodles in an airtight container. They'll keep in the fridge for up to 5 days. Enjoy cold or reheated. Freezing not recommended.
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I hope you enjoy this super easy and light recipe for miso noodles. If you try it I would love to hear from you. Comment below to let everyone know how it turned out!
Recipe
Quick Vegan Miso Noodles
Equipment
Ingredients
- 8 ounces rice noodles - I used brown rice Pad Thai noodles.
- 1 large carrot, peeled and diced
- 2 cups frozen shelled edamame
- 1 cup frozen sweet corn
- zest from half a lime, optional - This adds significantly more lime flavor than the juice, so use it if you're a fan!
- 2 tablespoons lime juice - From about 1 lime.
- 2 ½ tablespoons tamari - Or soy sauce or shoyu if GF isn't needed.
- 2 tablespoons white miso
- 1 ½ teaspoons freshly grated ginger - Approx. small thumb-size piece of ginger root.
- 2 teaspoons maple syrup or agave
- 1 teaspoon rice vinegar
- 1 large clove garlic, minced or grated
For serving:
- ¼ cup chopped green onion
- fresh greens like baby spinach, chopped cabbage, arugula, optional
Instructions
- Heat a large pot of salted water for the noodles. Check the instructions on the noodle package; cook time for rice noodles is typically around 5 minutes. Add noodles and carrot to boiling water, and cook for 1 minute. Stir occasionally to prevent noodles from sticking.
- By the end of the minute the water should have returned to a boil. Add the edamame to the pot, stir, and set timer for 5 minutes. As soon as the water returns to a boil, add the corn. Once noodles are tender, drain in a colander. Rinse with water to prevent sticking. Drain well.
- In a large serving bowl whisk together the lime zest and juice, tamari, miso, ginger, sweetener, rice vinegar, and garlic. Add the cooled noodles and veggies to the serving bowl and toss with the dressing. Top with green onion. The noodles can be served warm or cold.
- Arrange greens on individual serving plates, if using, top with noodles, and green onion, and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Genevieve Cole says
This recipe was quick, easy, and delightful. Thank you!