Homemade Peanut Miso Instant Noodles

These Homemade Peanut Miso Instant Noodles are loaded with flavor and easy to customize to your preference. An easy DIY alternative to your favorite cup noodles.

Close up of fully cooked instant noodles with fresh veggies in a jar.

I love instant noodles, but there aren’t a lot of options for existing cup noodles that are already vegan. So, in classic fashion I wanted to make my own homemade version. The best part, you have control of what goes inside of it and this flavor combo is such a classic for me.

Why You’ll Love These Homemade Peanut Miso Instant Noodles

  • The perfect make ahead meal. Not only are these jars easy to assemble, but you can assemble some jars ahead of time for easy grab and go meals throughout the week.
  • Customizable. Change up the veggies, protein, spice and saltiness to your liking with some of the tips mentioned below.
  • Loaded with fresh veggies. A fantastic way to prioritize vegetables. They add bulk and you can add more to max out your nutrient needs.
Cutting board with some carrot, cabbage, a bowl of edamame, mushrooms, lime, ginger, garlic, and scallions.

Key Ingredients and Substitutions

  • Noodles: To make this gluten-free, we are using thin vermicelli brown rice noodles. You can also keep it fully veggie based by swapping the noodles with spiralized zucchini or carrot.
  • Peanut Butter: I recommend natural peanut butter with just salt listed in the ingredients. If you have a peanut allergy, swap it out for some sunflower seed butter.
  • Miso Paste: I went with a yellow miso paste. You can also use white miso paste, or if you have red miso paste, just use half the recommended amount in your jars.
  • Tamari: This is typically a wheat-free soy sauce, which helps make this gluten-free. You can sub for regular soy sauce, reduced sodium soy sauce, or even coconut aminos.
  • Chili Oil: This will add more complex flavors and a little heat to your noodle cup. You can also opt for some chili garlic sauce, sriracha or sambal oelek for spice if desired.
  • Vegetables: Feel free to change up the vegetables to things you like. I recommend sticking to hearty vegetables to prevent anything from spoiling quickly.

How to Make Homemade Instant Noodles

Make sure to clean any jars or containers as needed for meal prepping. To each jar add the peanut butter, miso, tamari, chili oil, garlic, ginger, lime zest and juice then whisk together to combine making sure that the miso is well blended with no apparent miso chunks.

Layer in the vegetables starting with the cabbage, then the carrots, scallion, spinach, edamame, dried mushrooms, cubed tofu, cilantro and then the vermicelli noodles. Seal each jar and place in the fridge

When ready to eat, allow the jar to come to room temperature (do NOT skip this step) then add the boiling water. Cover your jar with a lid and allow to sit for 3 minutes to soften the noodles.

With chopsticks, give the soup a good mix to evenly distribute the paste into the broth. Top with extra garnishes like scallions or cilantro then enjoy.

Expert Tips

  • Allow your container to come to room temperature before adding hot water. You don’t want to add boiling water to a cold glass container as it can cause it to shatter due to the sudden temperature difference. If in a rush, transfer the contents to a bowl and then add the boiling water and cover with a plate.
  • Keep delicate ingredients closer to the top of the container. For ingredients impacted by moisture like the spinach, cilantro and noodles, keep them closer to the top so they don’t get soggy and spoil early.
  • If concerned with sodium, use reduced sodium soy sauce and reduce the amount of miso paste used to 2 teaspoons.
  • Have it your way. Change up the vegetables for your instant noodles, consider varying the bases and adjust the spice and sodium to your preference. Remember that it’s easier to start with less of something as it’s easier to slowly add flavor in to meet your preference.
Two jars of instant noodles set next to each other with one filled with boiling water.

Frequently Asked Questions

Is this gluten-free?

When prepared as described with gluten-free tamari this dish is gluten-free.

How can I make this soy-free?

If dealing with a soy allergy, feel free to swap the tamari for some coconut aminos, the miso paste for chickpea miso or a bouillon cube, the edamame for something like chickpeas and the tofu for cooked seitan chunks.

Can I make this in advance?

Yes! My favorite thing about these jars is that you can make them ahead of time for quick grab and go meals throughout the week. Pack each jar without water, making sure that delicate veggies and greens are closer to the top away from the paste at the bottom. Seal the jars and place in the fridge for up to 4 days.

Can this be prepped without a jar?

No need for a fancy mason jar, grab a large 4 cup airtight container and layer the ingredients as you would in the jar. When ready to enjoy, just pour in the hot water and give everything a mix.

Close up of a jar layered with the soup base at the bottom along with shredded cabbage and carrots, spinach, edamame, tofu and noodles.

Different Instant Noodle Base Combinations to Try

  • Spicy Gochujang: 1 tbsp of miso paste, 1 tbsp gochujang, 1/2 tbsp soy sauce, 2 teaspoons of sesame seed oil, 1 garlic clove, 1 tsp maple syrup and lime juice
  • Miso Soup: 1 tbsp miso paste, 1 piece of kombu, 2 dry shiitake mushrooms, 1 garlic clove
  • Thai Green Curry: 1 tbsp green Thai curry paste, 1 tbsp soy sauce, 2 tsp maple syrup, 3 tbsp full fat coconut milk, 1 garlic clove, 1/2 inch ginger

More Vegan Soup Recipes to Try

Pulling noodles from a jar of homemade instant noodles with chopsticks.
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Close up of fully cooked instant noodles with fresh veggies in a jar.

Homemade Peanut Miso Instant Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 1 serving 1x
  • Category: Soup
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Description

These Homemade Peanut Miso Instant Noodles are loaded with flavor and easy to customize to your preference. An easy DIY alternative to your favorite cup noodles.


Ingredients

Scale
  • 1 tbsp peanut butter
  • 1 tbsp yellow miso paste
  • 1/2 tbsp tamari
  • 1 tsp chili oil, optional
  • 1 clove of garlic, grated
  • 1/2 inch fresh ginger, grated
  • Juice and zest of half a lime
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded carrots
  • 1 scallion, thinly sliced
  • 1/4 cup fresh spinach
  • 1/4 cup frozen edamame, thawed
  • 2 dry shiitake mushrooms, optional
  • 2 oz (57 grams) cubed baked tofu (I used smoked tofu)
  • 1 tbsp cilantro, roughly chopped
  • 1 serving (45 grams each) brown rice vermicelli noodles
  • 2 cups boiling water

Instructions

  1. Make sure to clean any jars or containers as needed for meal prepping. To each jar add the peanut butter, miso, tamari, chili oil, garlic, ginger, lime zest and juice then whisk together to combine making sure that the miso is well blended with no apparent miso chunks.
  2. Layer in the vegetables starting with the cabbage, then the carrots, scallion, spinach, edamame, dried mushrooms, cubed tofu, cilantro and then the vermicelli noodles. Seal each jar and place in the fridge
  3. When ready to eat, allow the jar to come to room temperature (do NOT skip this step) then add the boiling water. Cover your jar with a lid and allow to sit for 3 minutes or until the noodles are fully softened. With chopsticks, give the soup a good mix to evenly distribute the paste into the broth.
  4. Top with extra garnishes like scallions or cilantro then serve.

Notes

Allow your container to come to room temperature before adding hot water. You don’t want to add boiling water to a cold glass container as it can cause it to shatter due to the sudden temperature difference. If in a rush, transfer the contents to a bowl and then add the boiling water and cover with a plate.

Keep delicate ingredients closer to the top of the container. For ingredients impacted by moisture like the spinach, cilantro and noodles, keep them closer to the top so they don’t get soggy and spoil early.

If concerned with sodium, use reduced sodium soy sauce and reduce the amount of miso paste used to 2 teaspoons.

Have it your way. Change up the vegetables for your instant noodles, consider varying the bases and adjust the spice and sodium to your preference. Remember that it’s easier to start with less of something as it’s easier to slowly add flavor in to meet your preference.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

3 Comments

    1. Awww, haha! I’m so glad. Honestly, it’s so much easier getting the soup out of them compared to the standard mason jar. So glad you made the soup! Thank you Kerry!

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