Best Miso Noodles Recipes

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.

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.

GINGER-MISO SOUP WITH NOODLES

Steps:

• Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
• In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.

MISO SALMON WITH GINGER NOODLES

Steps:

• Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
• Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
• Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

SAUCY MISO MUSHROOMS WITH UDON NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

MISO-GLAZED SCALLOPS WITH SOBA NOODLES

Steps:

• Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl.
• Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a meadium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove scallops, reserving the marinade for the sauce.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate an cover with foil to keep warm. Add the marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately.
• INGREDIENT NOTES:.
• MISO: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.
• MIRIN: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
• I prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium triplyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

STEAMED TILAPIA OVER CELLOPHANE NOODLES WITH A MISO BROTH

Steps:

• Noodles -- In a small bowl, cover the cellophane noodles with hot water and let stand until soft. It will take about 5 minutes. Drain and rough chop. I like 4-5" pieces, just a couple of quick cuts. You don't have to be exact, just makes the dish easier to eat is all.
• Broth -- In a small bowl again, add the broth, oyster sauce, miso, soy, sugar and mix well.
• Bake -- Now, in deep pie pan or you can use a shallow glass casserole dish like a 9x9 baking pan, add the mushrooms and bok choy to cover the bottom. They lay the fish fillets on top of the vegetables, and then top the fish add the celophane noodles. Pour the broth over the entire dish and I like to garnish with just a little pepper.
• Steaming -- Now since I don't have a steamer basket. I set the pie plate or casserole dish in a deep skillet large enough to hold it and add 1" of water and bring to a boil. Reduce to a medium heat, cover and steam until the fish is cooked through. This will take about 15 minutes depending on the thickness of your fish.
• TIP: If you have a small metal cookie cutter or small grate, put in on the bottom of the pan with the water and set your dish on top. It allows the water to boil underneath without your dish being directly on the bottom of the pan. If not, that is ok, it just works very well.
• Serve and Garnish -- In a small cup or bowl heat up the oil in the microwave on medium just till warm. This is very classic, to lightly drizzle the fish with warm oil.
• Transfer the casserole dish or pie plate to your table and serve. The noodles and mushrooms will absorb some of the broth, but I love to serve this in a bowl with some of the extra broth for each person. Garnish with the scallions and cilantro and a drizzle of the warm oil.
• Just a nice unique way to enjoy some fresh fish in a much lighter style. I think you will enjoy it.

UDON NOODLES WITH MISO POACHED TILAPIA

Steps:

• In a large pot over high heat, bring water to boil for noodles.
• In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
• Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.

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.

COLD SOBA NOODLES WITH MISO AND SMOKED TOFU

Steps:

• Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
• Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
• Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

RAMEN NOODLES WITH MISO PESTO

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
• Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
• Divide noodles between bowls and top with sesame seeds.
• Do Ahead
• Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

MISO POACHED TILAPIA WITH UDON NOODLES

Steps:

• 1. In a large pot of boiling, salted water, cook thin noodles for 6 to 8 minutes or thicker noodles for 10 to 12 minutes. Drain well and return to the hot pot. Cover and keep warm.
• 2. Meanwhile, in a large straight-sided skillet, combine the mushrooms, scallions, sake and soy sauce. Bring to a boil over med-high heat. Reduce heat to low. Add fish fillets. Cover and remove from heat. Let stand for 10 minutes. *Note - depending on the size of your fish, you may have to put the pot back on the burner to finish cooking the fish.
• 3. In a medium saucepan, heat miso broth. Using tongs, divide the noodles into 4 soup bowls, ladle broth into soup bowls and top with tilapia. Top with any of the optional additions. Enjoy!

CRISPY SALMON WITH MISO-HONEY NOODLES

Steps:

• Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
• Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
• Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
• When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON

Steps:

• Cut the chicken into small pieces and salt lightly.
• Soak the shiitake in water until the tops (but not the stems) are soft.
• Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
• Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
• This is to remove some of the oil.
• Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
• Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
• Cut the green onion into thin slices.
• Peel the hard boiled eggs and slice horizontally.
• Stir the miso and dashi together and strain.
• Place miso mixture into a large pan; add the milk and just bring to a boil.
• Immediately lower the heat to simmer.
• Boil the udon in a lot of boiling water in a separate pan.
• Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
• Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
• When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
• Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.

GINGER MISO AUBERGINE NOODLES

Steps:

• Bring a pan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat the sunflower oil in a frying pan. Cook the aubergines over a medium heat for 5-8 mins until softened.
• Mix together the ginger, miso paste, sesame oil, mirin and sugar, add to the pan with the aubergines and cook for a few mins. Drain the cooked soba noodles and add to the pan, toss together, then divide between serving plates and scatter with the spring onions.

MISO-GLAZED SCALLOPS WITH SOBA NOODLES

Steps:

• 1. Prepare noodles according to package instructions. Drain and set aside. 2. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a medium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes. Using a slotted spoon, remove scallops, reserving the marinade for the sauce. 3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. 4. Add the reserved marinated to the pan and cook over medium-high heat until brown, about 1 minute. 5. In a large bowl, toss together the pasta, sauce and scallions. Top with scallops and serve immediately.

MISO AUBERGINE WITH CUCUMBER NOODLES

Steps:

• Heat the grill to medium. Halve the aubergine lengthways and cut a crisscross pattern into the cut side. Put cut-side down on a baking sheet and grill for 10 minutes, or until the skin starts to brown.
• Turn over and spread 1 tbsp miso paste on each cut side, put back under the grill and cook for 15 minutes, or until the aubergine is soft and cooked through, being careful not to let it burn. Sprinkle with sesame seeds and grill briefly to brown them.
• Meanwhile, soak the rice noodles following the packet instructions. Peel the cucumber, then use the peeler to cut into thin strips. Toss these with the noodles and season with salt and the vinegar.

POACHED SHRIMP IN A MISO BROTH WITH CELLOPHANE NOODLES

Steps:

• For the Ichiban Dashi (Miso):
• In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard. Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil.
• Turn off the heat and skim any foam that has come to the surface of the liquid. Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth. Discard bonito flakes and return the dashi to the saucepan over low heat.
• For the soup:
• Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes. Stir in the soy sauce, white and brown miso and scallions and combine well. Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes. Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles. Serve immediately.