Creamy Miso Noodles with Shiitake Mushrooms

Why You’ll Love These Creamy Miso Noodles

Here are a few reasons you’ll love these easy miso peanut noodles: 

• Super Easy & Fast: use quick-cooking ramen or udon noodles for a quick lunch or dinner that’s ready in 15-20 minutes.

• Serve On Its Own or Add Flavorful Baked Tofu: add some marinated baked tofu for an extra filling lunch or dinner.

What is Miso?

Miso is a thick paste made from fermenting soybeans. It’s often fermented with salt, kōji, and sometimes rice or barley. It’s a common ingredient in Japanese cuisine.

You can find miso paste at most grocery stores in the refrigerated section near the tofu. Your local Asian Market and health food stores, like Whole Foods, will also carry miso.

What Does Miso Taste Like?

There are many different kinds of miso. Some of the most popular versions are white miso (Shiromiso), mixed miso (Awasemiso), and red miso (Akamiso). Each version has a different flavor.

🔎 Red miso is often fermented for over a year and is very salty with a strong fermented soybean taste. White miso has a shorter fermentation time. It is salty with a milder umami flavor compared to red miso paste. White miso is also sometimes described as having a sweet flavor.

This miso noodle recipe uses white miso.

The Miso Noodle Ingredients

These vegan miso mushroom noodles are full of flavorful fresh simple ingredients like shiitake mushrooms, onion, garlic, ginger and of course…miso paste! 

To make this recipe, you’ll need to gather the following:

• Noodles of Choice, or like ramen, udon, soba noodles or rice noodles

• Vegan Butter, Vegetable Oil or Sesame Oil

• Fresh Ginger

• Fresh Garlic

• Yellow Onion

• White Miso

• Peanut Butter

• Chili Oil

• Shiitake Mushrooms

• Green Onions / Spring Onions

• Fresh Cilantro

Substitutions & Add-ins

• Noodles: the type of noodles you use is up to you! You could also make this recipe into a miso pasta dish by using spaghetti, fusilli, or any other pasta of choice instead of ramen or udon noodles.

• Chili Oil: if you don’t have chili oil, you can add a drizzle of sesame oil and sriracha or sambal oelek instead. You could also use red pepper flakes.

• Fresh Ginger and Garlic: for the best flavor, use fresh ginger and garlic but if you’re in a pinch substitute ¼ tsp of dried ginger and 1 tsp garlic powder instead.

• Fresh Mushrooms: the fresh shiitake mushrooms can be subbed for rehydrated dried shiitakes, fresh baby bellas or cremini mushrooms.

• Maple Syrup or Brown Sugar: if your peanut butter has no sugar added, you can add in 1-2 tsp of maple syrup or brown sugar to balance the saltiness of the miso.

• Rice Vinegar: feel free to add 1-2 tsp of rice vinegar to taste. The acidity will help balance the saltiness of the miso paste.

Helpful Equipment

• Medium or Large Pot: for boiling noodles
• Large Skillet or Wok: for making the miso sauce

Step-by-step Instructions

🎥 *Video Tutorial is Above the Recipe Card Below!*

STEP 1: Bring a pot of water to a boil. While the pot comes to a boil, melt 2 tbsp of vegan butter in a large pan over medium heat.

STEP 2: Then, add the shiitake mushrooms, onion, garlic, and ginger to the saucepan. Pan fry for 4-5 minutes until the mushrooms are tender and the onion, garlic and ginger are aromatic.

Serving

These miso peanut noodles are so tasty served warm with lots of fresh chopped cilantro and green onions on top. Add a drizzle of chili oil to taste for some heat. You can also sprinkle the miso noodles with sesame seeds.

This would make an easy weeknight dinner served along with this flavorful baked tofu recipe or this crispy marinated fried tempeh!

Storage

While they’re best served fresh and warm, these miso noodles can be stored in an airtight container in the fridge for 2-3 days.

I don’t recommend freezing them, since the noodles will become overcooked if they’re thawed and reheated.