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Easy and easy, this spicy Red Hot Miso Noodle Bowl is filled with assorted vegetables and perfect for a light & healthy vegan lunch or dinner!
I love a good miso broth, especially spicy one!
If you like a little added heat to your miso soup or noodle bowls, you’ll find this miso noodle bowl to be right up your alley.
What else I love about this noodle bowl is that it’s fairly quick to pull together and should be ready for your dinner table, couch or wherever you eat within 30 minutes.
Plus, it’s a versatile recipe allowing you to use the veggies or noodles you may have on hand or can find fairly easily.
So without further ado, let’s cook!
Table of Contents show
Ingredients
The Noodles
I used mung bean threads here, aka glass or cellophane noodles. They come in these cute little bundles. This is my first time experimenting with mung bean thread noodles and I love the thinness and light texture they have once softened.
They’re easy to prepare, needing only to be soaked in warm water for about 15 – 20 minutes. I started these after prepping my vegetables and they were ready when everything was done. Feel free to use any noodle you prefer or is available to you. Soba, rice, ramen and udon noodles would all be great here as well.
If gluten intolerant, stick with the bean thread, 100% soba and rice noodles. You can find out about more gluten free noodles in this article from The Kitchn: 11 Gluten Free Asian Noodles. Most of these noodles can be found in the Asian section of your grocery store or purchased online.
The Miso
I used a red miso, but use your favorite. Even a combination of two different miso’s would be great. The red miso is a bit more robust in flavor and slightly saltier than the mellow white miso I generally use. I enjoyed the stronger flavor here, especially with the addition of the chili paste which is pronounced as well.
The miso soup is great on its own, and would be a nice appetizer soup with cubed tofu, sliced scallions and wakame for simplicity. I usually use Miso Master but found this red miso brand at the Asian store and thought I’d give it a try. I was pleased all around. Find out more about the different types of Miso in this article from Bon Appetit: Know your Miso
The Heat
For the heat in this recipe I’ve used this a chili pastefrom Huy Fong. It’s on my favorites list right now. You can also sub in theirsriracha if you prefer. If you’re not a fan of too much spice, start with a smaller amount than listed and work your way up at serving time. You can also use 1 – 2 teaspoons red pepper flakes in place of the chili paste.
The Veggies
The vegetables can be anything you like. I happen to shiitake mushrooms, bok choy, carrots, sugar snap peas and broccoli rabe on hand and threw in a little of everything. My favorite was the sugar snap peas. They gave a perfect sweet contrast to the spicy! Play around with different vegetables using asparagus, baby corn, bell peppers, bamboo shoots in any combination that suits your taste.
How To Make Red Hot Miso Noodle Bowl
- Noodles:Cook noodles according to package directions. Set aside.
- Stir-fry:In wok or dutch oven, stir fry the mushrooms and carrots over medium-high heat with 1 tablespoon sesame oil or water/veggie broth for 3- 4 minutes.
- Add remaining ingredients: Turn down the heat to medium-low, add water, bok choy, carrot, sugar snap peas, optional ginger & tofu, miso and chili paste (shown above). Cook over low heat for about 10 – 15 minutes, stirring occasionally, or until bok choy is tender (shown below).
- Assemble miso noodle bowls: In each serving dish, place one serving of noodles along with veggies and spicy miso broth (shown below). Top with scallions, toasted sesame seeds and cilantro. Add more chili paste or sriracha to taste.
Top Tips
- Don’t let the miso soup boil. Miso contains probiotics that are beneficial for the gut. Cook the soup gently over medium-low to low heat to ensure you don’t overcook this healthy bacteria.
- Keep it soy-free. To keep this soy-free, use a miso that doesn’t contain soy such as chickpea or brown rice miso. Don’t use any tofu.
- Gluten-free. Stick with mung bean, rice, or 100% buckwheat noodles to keep this miso noodle bowl GF.
- Storage. Leftovers can be stored for up to 3 – 4 days in the refrigerator.
Serving Suggestions
- Serve with a side of Vegan Kimchi, or add a portion to the soup!
- Pair with a sushi roll like this Raw Vegan Sushi.
More Noodle Bowl Recipes
- Simple Tofu Miso Noodle Soup
- Tempeh Chow Mein
- Spicy Ramen Noodle Bowl
- Simple Udon Noodle Bowl
If you try this miso noodle bowl recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
RED HOT MISO NOODLE BOWL
A hearty miso noodle bowl to nourish all your senses! I’ve used mung bean threads here, but you can use rice, soba, or your favorite noodles.
- Author: Julie | The Simple Vegansita
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Entree, Noodles
- Cuisine: Vegan, Asian
Ingredients
Scale
- 1 package (8oz) bean thread noodles (or noodles of choice)
- 4 small bok choy (or 2 larger)
- 2 carrots, peeled and sliced diagonally
- 6 oz. mushrooms (shiitake, cremini, or your fav), sliced
- at least 4 strands of broccoli rabe (baby broccoli)
- handful sugar snap peas
- 4 cups water, vegan dashi or vegetable broth
- 3 – 4 tablespoons miso
- 4 oz. cubed organic firm tofu, optional
- 1 tablespoon chili paste or sriracha
- 1 teaspoon grated ginger, optional
To Serve
- 1 – 2 scallions, thinly sliced
- small bunch cilantro
- toasted sesame seeds
Instructions
Noodles: Cook noodles according to package directions. Set aside.
Stir-fry: In wok or dutch oven, stir fry the mushrooms and carrots over medium-high heat with 1 tablespoon sesame oil or water/veggie broth for 3- 4 minutes.
Add remaining ingredients: Turn down the heat to medium-low, add water, bok choy, carrot, sugar snap peas, optional ginger & tofu, miso and chili paste. Cook over low heat for about 10 – 15 minutes, stirring occasionally, or until bok choy is tender.
Assemble miso noodle bowls: In each serving dish, place one serving of noodles along with veggies and spicy miso broth. Top with scallions, toasted sesame seeds and cilantro. Add more chili paste or sriracha to taste.
Serves 4
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days. Reheat on the stove or in the microwave.
Notes
Use a vegan dashi or light vegetable broth in place of water for more flavor. Or use part water and part dashi/vegetable broth.
Use your favorite miso paste. For soy-free, use chickpea or brown rice miso.
Change up the vegetables. Try using asparagus, baby corn, spinach, bell peppers, bamboo shoots, wild mushrooms, etc…mixing and matching to suit your taste.
Change up the noodles using ramen, soba, rice or udon. For gluten free, use 100% soba, rice or bean thread noodles.
Use 1 – 2 teaspoons or red pepper flakes in place of chili paste if needed.
Updated: Red Hot Miso Noodle Bowl was originally published in April 2014. It has been updated with new photos and helpful tips in January 2020.
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