Miso Ramen Salad
Fresh and savory Asian-inspired noodle salad with miso dressing
Ingredients
Instructions
-
Cook the noodlesBring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh or 4-5 minutes for dried. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch. Drain well.
-
Prepare the miso dressingIn a small bowl, whisk together the miso paste, rice vinegar, soy sauce, sesame oil, and honey until smooth and well combined. If the dressing is too thick, add 1-2 tablespoons of water to reach desired consistency.
-
Assemble the vegetablesIn a large mixing bowl, combine the shredded carrots, julienned cucumber, sliced bell pepper, chopped spinach, and most of the green onions (reserve some for garnish). Toss gently to mix the vegetables evenly.
-
Combine noodles and vegetablesAdd the cooled ramen noodles to the bowl with the vegetables. Pour the miso dressing over the noodles and vegetables, then toss gently but thoroughly to coat everything evenly with the dressing.
-
Garnish and serveDivide the salad among four serving bowls. Top each portion with the remaining green onions, chopped cilantro (if using), toasted sesame seeds, and nori strips. Serve immediately or refrigerate for up to 30 minutes before serving for a more chilled salad.
Nutritional Information
380
Calories
per serving
12
Protein
g per serving
58
Carbohydrates
g per serving
9
Total Fat
g per serving
1.5
Saturated Fat
g per serving
6
Fiber
g per serving
12
Sugar
g per serving
980
Sodium
mg per serving
45
Vitamin C
% daily value
3.5
Iron
mg per serving
Miso Ramen Salad is Also Known As
Cold Ramen Salad, Hiyashi Chuka, Miso Hiyashi Ramen or Japanese Noodle Salad
