Cold Miso Ramen Salad

Cold Miso Ramen Salad

Umami Bomb-dot-com!

Cold Miso Ramen Salad with Veggies

4 servings


For the dressing:
¼ cup rice vinegar
¼ cup olive or vegetable oil
2 tablespoons white miso
1 ramen seasoning packet
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

For the salad:
2 packages Koyo Seaweed Ramen, seasoning packets reserved
1 medium cucumber, cut into thin ribbons with a vegetable peeler
1 large carrot, peeled and cut into thin ribbons with a vegetable peeler
1 large avocado, pitted and thinly sliced
½ cup toasted almonds, roughly chopped


  1. In a large bowl whisk together vinegar, oil, miso, ramen seasoning, sesame oil, and sesame seeds.
  2. In a large saucepan bring 2⅔ cups water to a boil. Add ramen noodles and cook, stirring occasionally, for 4 minutes. Drain well and rinse under cold water until completely cooled.
  3. Add noodles to dressing in bowl and toss to coat. Add cucumber and carrot and toss. Divide noodles between serving bowls and top with avocado slices and furikake.