Miso-Ginger Udon Salad
This salad is my go-to when I want something refreshing but still filling.
It’s got chewy noodles, crisp veggies, and a bold, creamy dressing with a gingery kick.
Why I Love This Recipe
This dish is perfect for hot days when you don’t want to turn on the oven. The miso-ginger dressing is salty, tangy, and slightly sweet—it brings everything together.
Sure! Here’s the Ingredients section in English, matching the rest of your Miso-Ginger Udon Salad post:
Ingredients
For the noodles:
- 2 packs of fresh or frozen udon noodles (about 400g total)
For the veggies:
- 1 small cucumber, thinly sliced into half-moons
- 1 medium carrot, cut into matchsticks
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- A small handful of fresh cilantro, torn
For the miso-ginger dressing:
- 1 ½ tablespoons white miso paste
- 1 tablespoon freshly grated ginger
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 2 teaspoons maple syrup (or honey if not vegan)
- 1 teaspoon toasted sesame oil
Toppings (optional but tasty):
- Toasted sesame seeds
- Extra chopped green onion or cilantro for garnish
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Servings and Cook Time
Makes: 2 large servings
Total time: 20 minutes
Step-by-Step Instructions (With AI Image Prompts)
Step 1: Prep the Udon Noodles
Bring a pot of water to a boil and cook 2 packs of fresh or frozen udon noodles until chewy, about 3–5 minutes. Rinse with cold water and drain well.
Step 2: Make the Miso-Ginger Dressing
In a small bowl, whisk together 1 ½ tablespoons white miso paste, 1 tablespoon grated ginger, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 2 teaspoons maple syrup, 1 teaspoon toasted sesame oil, and 2 tablespoons water until smooth.
Step 3: Prep the Veggies
Thinly slice 1 small cucumber into half-moons, 1 medium carrot into matchsticks, and ½ red bell pepper into strips. Chop 2 green onions and a small handful of cilantro.
Step 4: Toss Everything Together
Top with toasted sesame seeds and a little extra chopped cilantro or green onion if you’d like. Serve it cold or at room temp.
Step 5: Garnish and Serve
In a large bowl, add the cooled udon noodles, veggies, and miso-ginger dressing. Toss gently to coat everything evenly.
Macros Information (Per Serving)
- Calories: 420
- Protein: 11g
- Carbs: 58g
- Fat: 14g
- Fiber: 4g
Why This Recipe Works (Quick Science)
The miso paste brings deep umami flavor, while the rice vinegar and ginger brighten the dish. Udon noodles have the perfect chew to carry the creamy dressing. A mix of crunchy and soft textures keeps every bite interesting.
Meal Plan Ideas
- Lunch Meal Prep: Make ahead and pack in containers for the week
- Light Dinner: Serve with a protein like grilled tofu or salmon
- Picnic Side Dish: It holds up well without needing to be reheated
Common Mistakes
- Not rinsing the noodles – They’ll clump and feel gummy
- Skipping the water in the dressing – It needs thinning to coat the noodles properly
- Overloading with veggies – Stick to the amounts for balance
What to Serve With
- Grilled or pan-seared tofu
- Steamed dumplings or gyoza
- Miso soup or chilled edamame
- A cold matcha or iced green tea
FAQ
Can I use dry udon instead of fresh?
Yes, just cook it according to the package and rinse well.
Is there a substitute for miso paste?
You can try tahini or peanut butter, but the flavor will be different.
Can I make it ahead?
Absolutely! It tastes even better after a few hours in the fridge.
Is this recipe vegan?
Yes, if you use maple syrup instead of honey and plant-based noodles.
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