Savoury miso, tasty Tenderstem broccoli and lot’s of complex flavours on a satisfying bed of noodles. So tasty, and so quick!
Miso and vegetables is a pairing made in heaven. For definitive proof, try Miso Roasted Carrots!
I’ve been playing around with miso paste in a lot of recipes lately. There are simply few better ways that I have found to add heaps of mouthwatering savoury flavours to so many dishes.
As an added bonus, it is unfussy to work with, meaning that good results can be achieved with a minimum of effort. Although we often think of miso soup, it can actually be used in many dishes. It’s particularly good at adding umami to vegetarian dishes.
For evidence, take a look at this Miso Noodles with Broccoli. It’s quick and easy to make without compromising on satisfyingly great taste!
I’ve used udon noodles for this recipe. They are a wonderfully adaptable Japanese creation used widely in their cuisine. Udon noodles hold their shape very well when cooked, remaining satisfyingly chewy and springy.
Cook udon noodles just like you would pasta in a pot of boiling water. To save on washing up, I’ve added the Tenderstem broccoli to the same pot when the noodles have five minutes left to go.
When they are done cooking, don’t forget to run the noodles under cold water. This stops them from cooking further, so you get the perfect level of doneness. It’s okay – you’ll heat them up again later!
The magic in this recipe comes from the fantastic sauce that is mixed over the noodles and broccoli. With miso paste at the base, it also includes sesame oil, dark soy sauce, sugar, mirin and a little water.
You won’t have to do any real cooking here. Just add the ingredients to a bowl and mix together. I recommend doing this step while the noodles are boiling to save time.
The next step will be to lightly fry the garlic and green onions in a pan, then add the noodles and broccoli. Pour the sauce over top and combine everything together.
Give the dish about five minutes to heat evenly. That’s it! Sprinkle more green onions, sesame seeds and chilli oil if you wish for extra flavour and texture.
Recipe tips and notes
- Tenderstem broccoli can be replaced with asparagus, beans, broccoli florets or thinly sliced cabbage.
- Udon noodles will certainly give the best results. However, they can be substituted with soba noodles, egg noodles or even spaghetti.
More noodle recipes
- 250g/9oz udon noodles
- 250g/9oz tenderstem broccoli
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 3 spring onions, white and green parts divided
- 1 tablespoon miso paste
- 2 teaspoon sesame oil
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoon mirin
- 60ml/¼ cup water
- 1 tablespoon sesame seeds
- Chilli oil to serve
- Set a pot of water to boil, then add the udon noodles and cook according to package instructions. In the last 5 minutes add the Tenderstem broccoli.
- While the noodles and broccoli are boiling, mix the miso paste, sesame oil, dark soy sauce, sugar, mirin and water in a small bowl and set aside.
- Drain the noodles and broccoli, remove the broccoli and rinse the noodles with water.
- In a wok, heat the vegetable oil and fry the minced garlic and sliced white parts of the spring onions. Then add the noodles and broccoli to the wok. Pour the sauce all over and toss to coat, allow to warm through for 5 minutes. Serve sprinkled with sliced green onions, sesame seeds and chilli oil on the side.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 903mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 14g