Name: 15-Minute Miso Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: For the Miso Sauce:; 2 tablespoons white miso paste (shiro miso); 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon maple syrup or honey; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1/4 cup warm water (adjust for desired sauce consistency); For the Noodles:; 8 oz ramen, udon, or soba noodles; 1 tablespoon sesame oil (for tossing); For Garnish:; 2 green onions, sliced; 1 tablespoon sesame seeds; Chili flakes or sriracha (optional, for heat)

Jump to Recipe·Print Recipe

So, you know those nights when you’re starving but the thought of cooking feels like a chore? That’s when I reach for these 15-minute miso noodles. They’re cozy, savory, a little slurpy, and hit all the right notes when I want something fast but still deeply satisfying. This one’s been a total lifesaver in my weekly rotation—and bonus, it uses ingredients I usually already have on hand.

Short Description

These 15-minute miso noodles are rich, umami-packed, and come together with just a handful of pantry staples. They’re perfect for weeknights when you want comfort food with zero fuss.

Why You’ll Love This Recipe

It’s quick (hello, 15 minutes), incredibly flavorful thanks to miso and garlic, and super versatile. You can dress it up with veggies or protein, or just slurp it up as-is. Plus, it’s naturally vegetarian and totally slurp-worthy.

Ingredients

Here’s what you’ll need to make the magic happen:

Ramen or udon noodles
White miso paste
Soy sauce
Garlic
Sesame oil
Green onions
Chili flakes (if you like a little heat)

You’ll find the full list of ingredients and exact amounts down in the recipe card at the bottom.

Boil Your Noodles

Start by boiling your noodles according to the package instructions. Ramen, udon, or even soba all work—whatever you’ve got in your pantry. Drain and set them aside while you whip up the sauce.

Make the Miso Sauce

In a small saucepan, heat a bit of sesame oil over medium heat and sauté minced garlic until fragrant. Stir in white miso paste, soy sauce, a splash of water, and a pinch of chili flakes if you like it spicy. Whisk it all together until it’s smooth and warm.

Toss the Noodles

Add the cooked noodles straight into the sauce and toss until they’re fully coated and glossy. This is when everything comes together and smells amazing.

Top and Serve

Serve hot with a sprinkle of sliced green onions and maybe a drizzle of chili oil or sesame seeds. If you want to bulk it up, now’s the time to add sautéed mushrooms, a soft-boiled egg, or some tofu.

Expert Tips and Tricks

Don’t let the garlic burn—it only needs a minute or so in the oil. Miso can be salty, so taste as you go and adjust with a splash of water or a squeeze of lime if needed. And if your noodles stick together after draining, just rinse them with a little warm water to loosen them up again.

Recipe Variations and Possible Substitutions

Swap udon for rice noodles to keep it gluten-free
Add stir-fried veggies like bok choy, mushrooms, or bell peppers
Stir in a spoonful of peanut butter for a nutty twist
Use red miso for a deeper, more intense flavor
Add a poached or soft-boiled egg on top for extra richness

Serving and Pairing Suggestions

These noodles are delicious on their own but also play well with quick side dishes like cucumber salad, edamame, or crispy tofu. For drinks, a chilled green tea or a crisp white wine like Sauvignon Blanc pairs nicely with the savory miso flavors.

Storage and Reheating Tips

If you’ve got leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water or broth to loosen things up. These noodles don’t freeze well, so enjoy them fresh when you can.

FAQs

Can I use red or yellow miso instead of white?
You can! Red miso is stronger and saltier, so you may want to use a bit less and adjust to taste.

What kind of noodles work best?
I love this with udon or ramen noodles, but soba or rice noodles are great too.

Is this recipe vegan?
Yes, just double-check that your noodles and miso paste don’t contain any hidden animal products.

Can I make this ahead?
This dish is best fresh, but you can prep the sauce ahead and just reheat it when you’re ready to toss with noodles.

Conclusion

When you want something fast, cozy, and full of flavor, these 15-minute miso noodles are it. I’ve made them after long days, lazy Sundays, and even for lunch between meetings—they never let me down. I hope you love them as much as I do, and if you end up adding your own twist, let me know—I’m always looking for new ways to make them even better.

15-Minute Miso Noodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These 15-minute miso noodles are rich, umami-packed, and come together with just a handful of pantry staples. They’re perfect for weeknights when you want comfort food with zero fuss.

Author: Touria Elkoudssi
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Main Course, Quick Meals
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegetarian

Instructions

Cook the Noodles:
Bring a pot of water to a boil and cook noodles according to package instructions. Drain and rinse with cool water to prevent sticking. Toss with 1 tablespoon sesame oil and set aside.
Make the Miso Sauce:
In a small bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, ginger, and warm water until smooth.
Combine and Heat:
Heat a pan over medium heat and pour in the miso sauce. Add the cooked noodles and toss until fully coated and heated through.
Garnish and Serve:
Transfer to bowls and top with green onions, sesame seeds, and chili flakes or sriracha if using. Serve warm and enjoy!