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Miso Rice Noodle Bowl with Sesame-Ginger Soy Dressing

by 59 Comments

Yeah, I know the name of this post is totally ridiculous.

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I mean it’s a ridiculously delicious meal so it 100% deserves the name, okay.


When I saw fresh packaged rice noodles at the grocery store, I knew immediately something awesome was going to happen. And since my local Trader Joe’s has recently started stocking fish-less miso, this dish kind of planned itself.

miso

Miso is such a strong and distinct flavor. I added it to boiling water to make a miso broth (which you can reserve to cook with later or to drink as soup) in which I cooked my noodles. Although the noodles don’t cook in the broth for long, they definitely absorb a lot of delicious miso goodness.

tofu1

Onto the toppings: I’m a big fan of tofu, as you may know. I think it’s delicious in almost every preparation (I eat it raw all the time!), but my favorite is definitely baked tofu.

tofu

Now the only issue with baking tofu is that it can take a bit of time. Luckily, it takes almost no effort, and freezes like a charm. So it’s perfect to throw in the oven if it’s already hot and store for later use. Baked tofu also does firm up a bit in the freezer, giving it a meatier texture once defrosted. Personally, I’m a fan of the chewier texture, but if you’re not, this is something to consider when deciding how long to leave your tofu in the freezer before use.

ingredients

I’d never tried edamame before, but since using it here I’ve seriously become a fan. If edamame isn’t your thing, I can definitely see fresh snap peas as a substitution.

I honestly don’t need to say anything about mango and avocado… they’re just all-around great, summery flavors. You seriously can’t go wrong with those two.

dressing1

The dressing on this is simple: soy sauce + ginger + sesame seeds. Oh, but it’s so good.

dressing2

Alright, I’ve talked a lot today, I’m sorry. (I’m not sorry).

I’m just really passionate about this dish, what can I say?

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Enjoy!

5.0 from 3 reviews
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Miso Rice Noodle Bowl with Sesame-Ginger Soy Dressing
Author: 
Recipe type: Lunch
Cuisine: Asian
 
A light, healthy summer noodle bowl flavored with miso and topped with a sesame-ginger soy dressing. Mango, avocado, tofu, and edamame top this easy and flavorful dish!
Ingredients
Noodles
  • 1 14 oz block of extra firm tofu
  • 2 oz fresh rice noodles
  • 2 tbsp miso paste
  • scant ¼ cup avocado, cubed
  • scant ¼ cup mango, cubed
  • scant ¼ cup shelled edamame
Dressing
  • ¼ cup soy sauce
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
Instructions
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Press tofu between two towels for 10 minutes.
  3. Cube the block of tofu and arrange evenly on the baking sheet.
  4. Bake for 15 minutes and then toss tofu and return to oven for another 15 minutes or until golden.
  5. Let cool on a wire rack.
  6. Set aside approximately ¼ of a cup of cubed tofu for the recipe and freeze the rest in an airtight bag until ready to use.
  7. Meanwhile, bring a small pot of water to a rolling boil and add miso. Stir until all the miso is dissolved.
  8. Cook noodles for one minute LESS than instructed on the package. Take the pot off of the heat and let the noodles sit in the broth and continue to cook for 1-2 more minutes.
  9. Drain noodles and reserve broth to use later.
  10. Chill noodles in fridge for 10-15 minutes, remove from fridge, and top with cubed mango, avocado, tofu, and shelled edamame.
  11. Combine dressing ingredients and drizzle over noodles, if desired.

 

 

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Comments

  2. Allison says

    THIS GETS ME EXCITED! I’m so obsessed with all of these flavours and would seriously eat this type of meal every night if I could. Gorgeous! The addition of the mango is soooo nice for some sweetness. I must give that a try! 🙂

    Reply

  6. Lilli @ Sugar and Cinnamon says

    Wow this looks absolutely delicious! Do you think you could serve it as more of a soup leaving the noodles in the broth and adding maybe some greens or sliced radish? I bought some miso paste from the shop and now am wondering what kind of things I can make with it 🙂

    Reply

    • Medha says

      Yes, absolutely! Although I would serve it as a warm soup, and skip the step where you chill the noodles. What a great idea 🙂

      Reply

  12. Kelly says

    Beautiful pics, Medha! I love everything about these noodles and could eat this every day. Baking the tofu is such a great idea and the mango and avocado are such a great addition!

    Reply

  15. amber says

    Asian inspired recipes are the best. Lately I’ve been perfecting my own terriaki chicken stir fry, and it’s not easy at first because the combination of flavors used in Asian cooking are still kind of new to me (at least, in the past year or so) This looks so delicious and simple, though. My mom challenged me to a pad thai cook-off earlier this year, and I declined, because I don’t make good pad thai (yet!). I’ve eaten edamame but I’ve never cooked with it, so this will be a fun recipe to try for starting out!

    Why the fish-less miso? Are you a vegan/vegetarian? Sorry, this is my first visit here!

    I do love your blog, though! Very simple design, and beautiful photography. The photo of the chopped tofu is beautiful. Where did you get the bowl with the two handles? I love it…!

    Happy to have discovered you blog 🙂

    Reply

    • Medha says

      I’m vegan, so hence the fishless miso 🙂 It was lucky to find a soybean paste that was just purely fermented soybeans! I totally agree- Asian flavors are tough… and something I’m definitely still working on conquering. Edamame is so great in this dish, and it really changed my mind about it. I found the bowl in a cupboard, and it’s likely from India, I’m not sure of much beyond that, sorry! Thanks so much and thanks for stopping by!

      Reply

  16. Sarah @ Running On Brie says

    This noodle bowl looks absolutely delicious. I’d never cooked with edamame before either- until just recently- and I think it’s going to be one of my new staples. I can’t believe what I was missing! My kids actually like it too, which is a real plus. Yum!

    Reply

  20. Traci | Vanilla And Bean says

    Medha, this noodle bowl looks delicious and I love the light sesame dressing. Mango and avocado are a delicious pair, but I’ve never tried them with tofu! I’m inspired! Thank you for this delicious recipe!

    Reply

  23. Archana @ The Perfect Zest says

    this looks unbelievably good – and I’m a fan of all things here. I must check out the fish-less miso at TJs. I noticed a lot of miso stock but didn’t check it out.
    I’ve also been baking tofu and storing it in my fridge for easy meals.

    Reply

  24. marcie says

    I love miso so much — it adds so much flavor! I had no idea there was a fish-less version, and that’s such a great alternative. This noodle bowl is so full of ingredients I love — it looks delicious!

    Reply

  27. Anna @ shenANNAgans says

    I am totally digging the name of the post, I knew what I was in for… An epic treat, a bowl of spectacular goodness. Yep, I’ve had my dinner, but I am feeling hungry after reading your post. How great is Miso? So good for ya too, and Mango & Avocado… The go together like Forrest & Jenny or is it Peas & Carrots.?! LOL! Lovely pics, can’t wait to make this.

    Reply

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    Reply

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