Miso-Glazed Carrot and Ginger Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet carrots and fresh ginger simmered in a savory miso broth, served over tender rice noodles. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 22 minutes, pairs rice noodles, carrots, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 1 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Cook 2 oz rice noodles in boiling water for 5 minutes until tender, then drain and rinse under cold water.
  2. Step 2: Thinly slice 4 oz carrots and mince 1 tbsp fresh ginger. Heat 1 tsp sesame oil in a saucepan over medium heat, then add carrots and ginger, cooking for 4 minutes until softened.
  3. Step 3: Stir in 1 tbsp white miso paste, 1 cup vegetable broth, and 1 tsp soy sauce. Simmer for 5 minutes until carrots are tender and sauce thickens slightly.
  4. Step 4: Add drained noodles to the saucepan and toss gently until coated. Divide into bowls and top with 2 tbsp chopped green onions before serving.

Related recipes