Miso Stir Fry

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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 miso noodles and a bunch of my favorite veggies. And, let's say I'm in love with miso noodles. 

With or without veggies, these miso noodles rock the house. If you love savory food, this recipe is for you! 

What is Miso?

Miso is a Japanese condiment consisting of a thick paste made from soybeans that have been 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.

According to Healthline, miso has an impressive nutritional profile:

Miso contains many vitamins, minerals, and beneficial plant compounds. One ounce (28 grams) generally provides you with:

• 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

How to use miso paste in a stir fry

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 fogginess, 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 (yellow or white)
• Mushroom powder, also called umami seasoning 
• Soy sauce (or tamari for a gluten-free option)
• Chili sauce 
• Warm water
• Maple syrup or date syrup
• Sriracha (optional for a bit of heat)

Garnish

• Thai basil
• Scallions (green onions)

How to make miso tofu stir fry

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 same story sauce I used for the miso stir fry to add tofu. 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. 

Other ingredients

• Rice noodles
• Garlic
• Mushrooms
• White onions
• Broccoli
• Carrots
• Baby bell peppers

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 1/2 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. 

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! 

FAQ

What does miso taste like? 

• Miso has an umami taste, sweet and deep savory, rich flavor with a toasty finish. 

Where is miso in the grocery store?

• Look in the natural foods section or Asian food section. Often refrigerated, most miso paste is found with vegan items such as tofu, saurerkraut, cold pickles, and other fermented foods. 

How long is miso paste good for?

• Miso paste lasts up to 1 year in the refrigerator. 

If you love vegan Asian recipes, check out these favorites! 

• General Tso Cauliflower Recipe
• Vegan Garlic Noodles Recipe
• Healthy Vegan Lo Mein Noodles With Special Sauce
• Yum Yum Noodles
• Asian Chopped Salad Recipe
• Asian Tahini Noodle Bowl
• Spicy Asian Salad With Homemade Dressing
• Stir Fry Ramen Noodles
• Broccoli Stir Fry
• Easy Teriyaki Noodle Recipe
• Yaki Udon Stir Fry Noodles
• Best Vegetable Stir Fry With Healthy Homemade Sauce
• Orange Cauliflower Recipe

Yield: 6 servings

Miso Stir Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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.

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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 Tablespooons Chili sauce 
• 1/2 cup Warm water
• 1 teaspoon Maple syrup or date syrup
• 1 teaspoon Sriracha (optional for a bit of heat)

Other Ingredients

• 1 14 ounce package extra firm tofu (if using), pressed, cut into cubes and marinated overnight.
• 1 14 ounce package 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

• 1/4 cup Thai basil leaves
• 1 bunch Scallions (green onions), chopped
• Sesame seeds (optional)

Instructions

Miso stir fry sauce (double if using tofu)

1. Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.
2. If using tofu, press tofu and cut it into bite-sized cubes.
3. 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.
4. Cook the tofu in an air-frier skillet, or bake in the oven.
5. I often cook my tofu ahead of time and return it to the container with the extra marinade, and then reheat the tofu when I use it for the stir fry.
6. Reheat the tofu in the microwave, or reheat it by adding it to the vegetables in the last few minutes of cooking.

Noodles

1. Prepare the noodles following the package instructions; set aside.

Vegetables

1. In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.
2. Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.
3. Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).
4. Heat the pan to medium-high; add the cooked noodles, pour 1/2 of the stir fry sauce, and toss the noodles until heated through.
5. This should only take a minute or two.
6. Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.
7. Drizzle the remaining sauce over the vegetables.
8. Garnish with Thai basil leaves, scallions, and sesame seeds.

Notes

1. 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.
2. Double the sauce recipe if marinating tofu.
3. Marinating tofu overnight maximizes the absorption of the sauce. 
4. Never stir fry the vegetables in the sauce, or cook the noodles in 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. 
5. Add the Thai basil without heating or cooking with the vegetables for the best flavor. 
6. Cook the tofu in an air-fryer, oven, or skillet in advance and then reheat for a quick and easy meal. 
7. 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 Information

Yield

6

Serving Size

1
Amount Per Serving Calories 187Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 413mgCarbohydrates 36gFiber 6gSugar 9gProtein 6g

Nutrition facts may not be 100% accurate.

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