If you loved buttered noodles as a kid, this miso stir fry recipe is calling your name. Make it simple with miso noodles, or add vegetables and tofu for an incredible miso stir-fry meal!
I love miso. Since transitioning to a plant-based diet, miso has become a staple in my kitchen. As a child, I adored buttered noodles. Now, as a vegan adult, miso noodles and miso stir fry replaced my former vice. Unlike butter, miso is a savory, umami alternative to butter. Its naturally salty, creamy flavor mimics butter but in a healthy way. So today, I whipped up a miso stir fry with noodles and a bunch of my favorite veggies. And, let's say I'm in love with miso noodles.
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What is Miso?
Miso is a Japanese condiment consisting of a thick soybean paste fermented with salt and a koji starter.
The starter usually contains the Aspergillus oryzae fungus.
Use miso paste to make sauces, spreads, miso soup base, or pickled vegetables.
People generally describe its flavor as a combination of salty and umami (savory), and its color can vary between white, yellow, red, or brown, depending on the variety.
Although miso is traditionally made from soybeans, certain varieties use other beans or peas.
Health Benefits of Miso
Miso contains many vitamins, minerals, and beneficial plant compounds. One ounce (28 grams) generally provides you with the following:
- Calories: 56
- Carbs: 7 grams
- Fat: 2 grams
- Protein: 3 grams
- Sodium: 43% of the RDI
- Manganese: 12% of the RDI
- Vitamin K: 10% of the RDI
- Copper: 6% of the RDI
- Zinc: 5% of the RDI
For those familiar with my recipes, you know I love sauce. Although the sauce may seem small, it creates incredible flavor without drowning the vegetables. There's nothing worse than soggy stir fry.
To avoid sogginess, I recommend NEVER stir-frying the vegetables or noodles in sauce. Instead, add the sauce after both the vegetables and noodles are cooked. This way, the sauce highlights the ingredients.
Miso Stir-fry Sauce Ingredients
- Miso Paste: I used white miso paste. Miso is the ultimate reference point for the flavor sensation known as umami. The paste and the soup have a deep savory flavor with a toasty, funky, salty-sweet richness. This umami flavor forms the base of a lot of everyday Japanese cooking.
- Mushroom Powder: Mushroom powder, also called umami seasoning; in its purest form, the mushroom powder is nothing more than mushrooms that are dehydrated and finely ground. The types of mushrooms that are used in the powder depend on the purveyor: Porcini and shiitake mushroom powders are probably the most readily available, but blends made of specialty mushrooms exist too.
- Soy Sauce: Because of the sodium in the miso paste, I suggest using low-sodium soy sauce in this recipe.
- Chili Sauce: It's sweet and tangy with a few sophisticated spices for a unique flavor twist. It doubles as a condiment and a sauce.
- Warm Water: Warm water is to thin the sauce and soften the miso paste, so it doesn't clump together.
- Maple Syrup: Maple syrup is used as a natural sweetener.
- Sriracha (optional for a bit of heat): I love spicy, so I add a little Sriracha for additional flavor.
Miso Stir Fry Sauce Ingredient Substitutions
- Use yellow miso paste instead of white for a similar flavor.
- If you don't have umami seasoning or mushroom powder, substitute with garlic powder or nutritional yeast, or try making a mushroom powder blend of your own. Ground sliced dried mushrooms work as well.
- Substitute Tamari or liquid coconut aminos for a gluten-free option to soy sauce.
- Harissa sauce is similar to chili sauce, or combine ketchup with a bit of cayenne as a quick replacement.
- Date syrup or agave replace maple syrup in a pinch.
- Choose any hot sauce preferred.
Stir Fry Ingredients
For this recipe, I added miso tofu for a bonus, but the stir fry is excellent with various vegetables or without veggies.
I marinated the tofu overnight in the sauce I used for the miso stir-fry vegetables. As a result, I doubled the miso stir fry sauce to use half to marinate the tofu and the other half for the vegetables and noodles.
- Rice Noodles: I used Lotus brand rice noodles, but any shape or thickness is based on preference.
- Garlic: I prefer using fresh garlic cloves whenever possible for the best flavor.
- Mushrooms: I like baby portobello mushrooms because they are meaty and hold up well in a stir fry.
- White Onions: I love onions, so I chose white onions because of their intense flavor. When cooked in a stir fry, however, they sweeten up.
- Broccoli: Broccoli is an excellent source of antioxidants and may enhance your health by reducing inflammation, improving blood sugar control, boosting immunity, and promoting heart health.
- Carrots: Carrots have a wealth of antioxidants and offer many health benefits. And they add a beautiful color to the stir fry.
- Baby Bell Peppers: Baby bell pepper is sweet and comes in various colors.
- Thai Basil: Thai basil is my favorite herb, especially when adding it to Asian recipes.
- Scallions: Scallions add a beautiful freshness to the dish.
Stir Fry Ingredient Substitutions
- Choose any noodle you prefer. Rice noodles are gluten-free; however, spaghetti noodles have the same texture and structure as rice noodles.
- One clove of garlic equals about ⅛th of a teaspoon of garlic powder – not much, so it's worth starting small and tasting as you go!
- Choose any mushrooms or combination of mushrooms preferred.
- Yellow onions often replace white onions in recipes.
- If you don't like broccoli, swap it out for cauliflower.
- Red bell peppers are similar in flavor to baby bell peppers.
- Regular basil has a similar but lighter flavor compared to Thai basil.
How to Make Miso Stir Fry Recipe
First, press and cut the tofu into bite-sized cubes if including the tofu. Then, place in a safe refrigerator container with half the marinade. For the best results, refrigerator overnight, rotating the container a few times over the time it's refrigerated.
Cook the tofu in the oven or an air-fryer while preparing the other ingredients.
Then, cook the noodles according to the package instructions, and set them aside. Place the cooked noodles in a colander to rinse before adding to the wok before reheating and serving.
Next, using a wok, cook the vegetables in order of density. Begin with the garlic, mushrooms, and onions until the onions become translucent. Now, add the broccoli and carrots, which take about 7 minutes to cook al dente. Finally, I added the baby bell peppers for a couple of minutes.
Remove the cooked vegetables from the wok, and set them aside. Add the cooked noodles and ½ of the sauce to a hot wok. Toss for a few minutes and plate onto a platter. Add the cooked vegetables and tofu, and drizzle the vegetables and tofu with the remaining sauce.
Recipe FAQs
Miso has an umami taste, sweet and deep savory, and rich flavor with a toasty finish.
Look in the natural foods section or Asian food section. Often refrigerated, most miso paste is found with vegan items such as tofu, sauerkraut, cold pickles, and other fermented foods.
Miso paste lasts up to 1 year in the refrigerator.
Tips
- When making the miso stir fry sauce, the warm water allows the dressing to be whisked together rather than blending. However, blending works well when in a hurry.
- Double the sauce recipe if marinating tofu.
- Marinating tofu overnight maximizes the absorption of the sauce.
- Never stir fry the vegetables in the sauce, or cook the noodles in the sauce. Instead, cook the vegetables separately and add the sauce later. Cook them, and then todd gently with the sauce at the end for the noodles.
- Add the Thai basil without heating or cooking with the vegetables for the best flavor.
- Cook the tofu in an air-fryer, oven, or skillet in advance and then reheat for a quick and easy meal.
- Choose any vegetables to substitute for the ones in the recipe based on preference, but always cook in order of density to avoid overcooked, soggy vegetables.
- And whatever you do, don't forget the fresh Thai basil!
With or without veggies, these miso noodles rock the house. So if you love savory food, this miso stir fry recipe is for you!
Other Great Vegan Asian Recipes
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📖 Recipe
Miso Stir Fry
Ingredients
Miso stir-fry sauce (double the recipe if using tofu for the marinade)
- 1 Tablespoons miso paste yellow or white
- 2 teaspoons mushroom powder also called umami seasoning
- 1 Tablespoon soy sauce or tamari for a gluten-free option
- 2 Tablespoons chili sauce
- ½ cup warm water
- 1 teaspoon maple syrup or date syrup
- 1 teaspoon sriracha optional for a bit of heat
Other Ingredients
- 14 ounces extra firm tofu if using, pressed, cut into cubes and marinated overnight.
- 14 ounces rice noodles
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 white onions diced
- 1 head broccoli cut into florets
- 1 large carrot sliced into coins (I used a crinkle cutter for the lines)
- 3 baby bell peppers sliced or 1 red pepper diced
Garnish
- ¼ cup Thai basil leaves
- 1 bunch scallions green onions, chopped
- Sesame seeds optional
Instructions
Miso Stir Fry Sauce (Double if Using Tofu)
- Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.
- If using tofu, press tofu and cut it into bite-sized cubes.
- Pour half the stir fry sauce over the cut tofu and refrigerate overnight. I suggest rotating the container so the marinade is absorbed into the tofu.
- Cook the tofu in an air-frier skillet, or bake in the oven.
- I often cook my tofu ahead of time, return it to the container with the extra marinade, and then reheat the tofu when I use it for the stir fry.
- Reheat the tofu in the microwave, or reheat it by adding it to the vegetables in the last few minutes of cooking.
Noodles
- Prepare the noodles following the package instructions; set aside.
Vegetables
- In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.
- Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.
- Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).
- Heat the pan to medium-high; add the cooked noodles, pour ½ of the stir fry sauce, and toss the noodles until heated through.
- This should only take a minute or two.
- Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.
- Drizzle the remaining sauce over the vegetables.
- Garnish with Thai basil leaves, scallions, and sesame seeds.
Notes
- When making the miso stir fry sauce, the warm water allows the dressing to be whisked together rather than blending. However, blending works well when in a hurry.
- Double the sauce recipe if marinating tofu.
- Marinating tofu overnight maximizes the absorption of the sauce.
- Never stir-fry the vegetables in the sauce, or cook the noodles in the sauce. Instead, cook the vegetables separately and add the sauce later. Cook them, then todd gently with the sauce at the end for the noodles.
- Add the Thai basil without heating or cooking with the vegetables for the best flavor.
- Cook the tofu in an air-fryer, oven, or skillet in advance and reheat for a quick and easy meal.
- Choose any vegetables to substitute for the ones in the recipe based on preference, but always cook in order of density to avoid overcooked, soggy vegetables
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Steve Z
Would ginger be a good addition?
Kathy Carmichael
Hi Steve, I love ginger! It is an excellent addition to any meal! I hope you enjoy the recipe.
Steve Z
Just got back from the store, all the sweet chili sauces had too much sugar for us, any substitution ideas? Also can't make it too spicy
Kathy Carmichael
Hi Steve, you can combine maple syrup and low sodium soy sauce, tamari or liquid amino acids.
Lana
Hi Kathy. What kind of chili sauce do you use for the stir fry sauce? I have Sambal Oelek, but 2 tbsps of that seems like it would be too spicy.
Kathy Carmichael
Hi Lana, I used sweet chili sauce. Sriracha and chili paste are not the same as chili sauce. It would definitely make it too spicy.
Terrie Simone
In your recipe you list 1 14oz package of ext, what is that? Thanks
Kathy Carmichael
Sorry, Terrie! Thanks for the head's up. I fixed it. It's a typo. I appreciate the head's up.
Pamela D
Hi! How much of each ingredient for the sauce? Thanks!
Kathy Carmichael
Hi Pam, it's in the recipe card at the bottom of the post. It is printable or you can save to Pintrest 🙂