EASY SPICY MISO NOODLES
These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you'd love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
Provided by Jeeca
Categories Main Course
Time 15m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 324 kcal, Carbohydrate 46 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 1375 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 g
SPICY MISO NOODLES
Make and share this Spicy Miso Noodles recipe from Food.com.
Provided by Gymkitty
Categories Spaghetti
Time 23m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Drain noodles; set aside to cool.
- In a large bowl, combine rice noodles with edamame, cucumber, and onions.
- In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
- Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.
Nutrition Facts : Calories 169.3, Fat 9.4, SaturatedFat 1.3, Cholesterol 2.9, Sodium 282.8, Carbohydrate 13.9, Fiber 3.7, Sugar 2.6, Protein 10.1
SPICY MISO CHOW MEIN NOODLES
Miso is a fabulous ingredient to impact flavor depth and create umami. This dish is reminiscent of an Alfredo dish.
Provided by thedailygourmet
Time 15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 49.9 g, Cholesterol 57.2 mg, Fat 32.7 g, Fiber 5.1 g, Protein 14 g, SaturatedFat 13.9 g, Sodium 1040.2 mg, Sugar 2.3 g
SAUCY MISO MUSHROOMS WITH UDON NOODLES
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 3.4 milligram of sodium
SPICY MISO SOUP
This recipe was adapted from the recipe "A Recipe For The One Who Is Getting Some Kind Of Cold" from the book "I Like Food, Food Tastes Good". It is my go-to soup when I'm feeling under the weather or even when my co-workers are and I want to bolster my immune system.
Provided by Netgirls Healthy Co
Categories Soy/Tofu
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a pot, boil some water with the seaweed and mushrooms.
- When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
- Lower the heat, add miso.
- Add scallions and additional ginger and garlic.
- Add pepper and cayenne.
- If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.
Nutrition Facts : Calories 255.9, Fat 7.7, SaturatedFat 1.2, Sodium 40.8, Carbohydrate 35.3, Fiber 2.1, Sugar 2.5, Protein 15
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
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