Miso Curry Noodles

I adore miso. Its so versatile and adds that umami flavour we all crave. Its also a fermented food, which means it has amazing health benefits. If you can't eat soy, don't worry, there are other types of miso out there made from chickpeas or adzuki beans. You need quite a bit for this delicious noodle dish, so make sure you choose a yellow/light miso that is lower in sodium. I use a hot curry powder because I love spicy food, but feel free to use a mild one if you want. I used roasted zucchini because I love it, but you can throw in whatever veggies you wish. Likewise, I bought some sesame marinated tofu to use for protein, but you can use whatever protein you prefer.


For:  1-2 People
  • 3-4 Zucchini Sliced
  • 2 tbsp Unseasoned rice vinegar
  • 1/2 tsp Toasted sesame oil
  • 1 Clove Garlic, minced
  • 2 tbsp Fresh ginger Grated or finely chopped
  • 1/4 Cup Light Miso
  • 2 tbsp Peanut Butter
  • 1 tsp Light soy sauce (or tamari or coconut aminos)
  • 1 tsp Curry powder
  • 1-2 tsp Konjac powder
  • 350g Extra firm organic tofu (or other protein)
  • 1 1lb bag Asian-style shirataki noodles
  • 1 Bunch Green onions Sliced


    Roasted Zucchini
    1. Toss sliced zucchini with vinegar, oil and garlic. Spread on foil or parchment-lined baking sheet and roast at 350F for about 30 minutes.
    Miso Curry Sauce
    1. Stir together miso, peanut butter, ginger, soy sauce and curry powder.
    1. Rinse and cut shirataki noodles. Toss into hot fry pan or wok and stir in your protein and the sauce. Add konjac powder until noodles are well coated in the sauce. Add zucchini and green onions and serve.