Miso Stir Fry
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.
Servings: 6 servings
Calories: 358kcal
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
Serving: 6g | Calories: 358kcal | Carbohydrates: 73g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 464mg | Potassium: 730mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3233IU | Vitamin C: 114mg | Calcium: 128mg | Iron: 3mg