This miso-maple tahini noodle salad will be your new favorite cold noodle salad recipe. Sweet and spicy with just a bit of fermented flavor from miso, it’s a filling and easy noodle salad recipe.
I am a huge fan of cold noodle salads and I’m always trying to find ways to get creative with them. The best part about this noodle salad recipe is that you can modify it endlessly depending on what you have in your pantry.
This recipe uses miso, tahini, and maple syrup as its core ingredients. Add in soy sauce, chili oil, and a little yuzu juice and you have yourself a dressing that’s perfect for nearly anything.
How to make this miso-maple tahini noodle salad recipe:
This recipe has just a handful of steps and many of them can be completed in tandem with each other!
First, roast the broccoli and scallions at 425ºF until charred. This takes about 15–20 minutes so you can get the rest of the dish done while the broccoli roasts.
Next, bring a large pot of water to a boil. While you wait for the water to boil, combine the dressing ingredients in a food processor and pulse until smooth and creamy.
I used rice noodles which take 7 minutes to cook but I also wanted soft-boiled eggs on mine. To avoid having to dirty another pot, I just added my eggs in with the noodles and cooked them for 7 minutes and removed them shortly before I had to drain the noodles. If you have very quick cooking noodles (like frozen udon), you won’t be able to cook the eggs with them. If you want soft-boiled eggs with this, pick a noodle that has at least a 7-8 minute cook time.
From there, simply ice bath your eggs and toss the noodles with the most of the dressing. Peel the eggs, cut them in half, and pile that crispy broccoli on top. Serve with an egg and an extra drizzle of dressing. It’s that easy!
Looking for more vegetarian recipes? Check my archives!
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Miso-Maple Tahini Noodle Salad
- Baking sheet
- Large pot
- Whisk or food processor
- 2 tablespoons neutral oil
- 1 pound broccoli cut into florets
- 5 scallions trimmed and cut into 2” pieces
- 14 ounces rice noodles
- 2 eggs
- ¼ cup soy sauce
- ½ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon yuzu juice or lime juice
- 1 tablespoon chili oil
- 2 teaspoons red miso paste
- A pinch of black sesame seeds plus more for garnish
- Salt and pepper to taste
Cook the broccoli:
- Preheat oven to 425ºF.
- Arrange the broccoli florets and scallions on a baking sheet. Drizzle with oil and season with salt and pepper. Transfer to the oven and roast for 15–20 minutes until the broccoli is charred but still bright green. Turn off the heat.
Cook the noodles and eggs:
- Bring a large pot of water to a boil. Once boiling, add the noodles. Carefully add the eggs to the pot immediately after the noodles and cook them for 6 minutes. Use a spoon to remove the eggs and transfer them to an ice bath.
- Continue cooking the noodles according to package instructions. Drain and rinse with cold water.
Prepare the dressing:
- As the noodles cook, prepare the dressing. Combine the soy sauce, tahini, maple syrup, yuzu juice, chili oil, and miso paste in a bowl or a food processor. Whisk or pulse until completely smooth and creamy. Taste and adjust the seasonings according to your preference. Pour the dressing into a large bowl.
Dress the noodles:
- Transfer the noodles to the bowl of dressing and toss to coat.
Finish the eggs:
- Once the eggs have cooled off, peel them and cut them in half. Sprinkle with salt and black sesame seeds.
- Divide the dressed noodles between plates and pile the broccoli on top. Serve an egg on each dish and garnish with more black sesame seeds.