Miso Sesame Noodles


  • Noodles:
    • 8 oz (225 g) soba noodles or your favorite vegan noodles
  • Sauce:
    • 3 tbsp white miso paste
    • 2 tbsp tahini (sesame paste)
    • 1 tbsp soy sauce or tamari (for gluten-free)
    • 1 tbsp rice vinegar
    • 1 tbsp maple syrup or agave nectar
    • 1-2 tsp toasted sesame oil
    • 1 clove garlic, minced
    • 1-2 tsp grated ginger
    • 2-3 tbsp warm water (to thin the sauce, as needed)
  • Vegetables and Toppings:
    • 1 cup shredded carrots
    • 1 cup sliced cucumber
    • 1 cup edamame beans, cooked
    • 2-3 green onions, thinly sliced
    • 1 tbsp sesame seeds (white or black, toasted if desired)
    • Fresh cilantro or parsley, chopped (optional)
    • Red pepper flakes or sriracha (optional for heat)


  1. Cook the Noodles:
    1. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the Sauce:
    1. In a medium bowl, whisk together the miso paste, tahini, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger.
    2. Add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable.
  3. Assemble the Noodles:
    1. In a large mixing bowl, combine the cooked noodles, shredded carrots, sliced cucumber, and cooked edamame beans.
    2. Pour the sauce over the noodles and vegetables. Toss well to coat everything evenly.
  4. Serve:
    1. Divide the miso sesame noodles into bowls.
    2. Top with sliced green onions, sesame seeds, and fresh cilantro or parsley if using.
    3. Add a sprinkle of red pepper flakes or a drizzle of sriracha if you like some heat.
  5. Enjoy:
    • Serve the noodles chilled or at room temperature as a refreshing and flavorful meal.

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