Cold Miso Noodles
It’s getting hot in here, so make some cold noodles! We’re loving saucy noodle recipes, and wanted to make a cold one to keep us chill in these hot summer months. This one is vegetarian and vegan friendly so anyone can enjoy! We used our vegetarian miso ramen cup for extra miso flavor, but you could use any of our vegetarian flavors if you want to customize this recipe and make it your own.
This recipe is super simple and only takes about 10 minutes from start to finish. Let’s get into cooking!
First things first, make your noodles. Open up the ramen cup, remove the flavor and oil packets and set them aside for step two. You could boil the noodles in a pot, or avoid the extra dishes by making them right in the cup! Add boiling water to the fill line (or at least enough to cover the noodles) and cover the cup tightly with a plate, tin foil, or anything flat to keep the steam in. Keep it covered for about 6 minutes, remove the cover, and drain the noodles. Drop them into a colander to drain the water, and then run cold water over them to cool them down.
For the second step, make the flavorful miso sauce! This step is super easy and only uses a few ingredients. Get a small mixing bowl and add the Mike’s Mighty Good Vegetarian Miso Ramen flavor packet. Pour in the oil packet and add one or two tablespoons of mild miso paste. If you’re a bit of a miso aficionado and like a different type better, feel free to use that! Squeeze the juice of one lime into the bowl and mix everything together with a whisk. Depending on the amount of miso paste you used, the consistency will be a little thick. Add some water to a cup and pour it into the sauce as needed until you get a perfectly creamy texture.
All you have to do now is chop up some veggies to add to the bowl! We used Fresno chilis, but feel free to use any spicy peppers you like best. Slice the chili down the middle first, remove the seeds, and then chop the other way to make small bite-sized pieces. Trust us on this part – do NOT touch your eyes. Or your skin. Or anything until you wash your hands. For the cucumber, cut it in half short ways, then cut it into vertical slices, and chop in the opposite direction to make bite-sized pieces just like the Fresno chilis.
Now it’s time to assemble your cold noodle meal! Add your cold noodles to a ramen bowl and pour the sauce over the top. Toss the noodles and sauce until noodles are completely coated in the sauce. Add the chopped Fresno chilis and cucumber to the bowl. Garnish with chopped green onion and sesame seeds for a little extra freshness and texture! Voila!
Interested in some more saucy noodle recipes? We’ve got a few delicious ones that you should try this summer.
Cold Miso Noodles
It’s getting hot in here, so make some cold noodles! We’re loving saucy noodle recipes, and wanted to make a cold one to keep us chill in these hot summer months. This one is vegetarian and vegan friendly so anyone can enjoy!
- 1 Mike's Mighty Good Vegetarian Miso Ramen Cup
- 2 tbsp mild miso paste
- 1 lime
- 1-2 Fresno chilis
- 1/2 cucumber
- 1 stalk green onion
- sesame seeds (garnish)
This Recipe Includes Mike's Mighty Good Vegetarian Miso Ramen
- Remove flavor packet and oil packet from ramen cup. Add boiling water to the fill line and cover to cook. Drain noodles and rinse with cold water.
- In a mixing bowl, combine miso paste, flavor packet, juice of 1 lime, and oil packet. Whisk together, and add water as needed until it is a creamy consistency.
- Add cooked noodles to a bowl. Toss with sauce. Garnish with chopped Fresno chilis, bite-sized cucumber slices, chopped green onion, and sesame seeds.
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