This simple noodle topping is a whizz to make and great not only for noodles but also on crackers, steamed rice and toast. It is perfect here with a simple noodle soup thats warming and cleansing. After a chilly walk, it was the perfect thing to come home to.

The pecan miso is made from cupboard ingredients like Miso Tasty Red Miso Paste, sesame oil and pecan.

Ingredients (serves 2)

  • 2 portions of udon noodles (Frozen is best for noodle soups rather than vac-packed)
  • 900ml of vegetable or dashi stock.
  • 2 tablespoons of light soy sauce.
  • Handful of greens such as spinach or pak choi
Miso Tasty's Miso pecan udon noodle soup recipe


  1. In a small bowl, simply mix together the miso, maple syrup and rice vinegar until smooth, then add the pecan to complete the topping.
  2. For the noodles, heat up the vegetable stock until bubbling then add the frozen udon noodles for 2 minutes before lifting out into 2 bowls,
  3. Finally switch off the heat, add the soy sauce to the remaining pot of water, and the greens to allow to wilt for 2 minutes, before pouring over the noodle bowls.
  4. Finish with a little garnish of sesame seeds and dribble of sesame oil (optional).
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