Guest Post: Miso Mushroom Noodle Bowl by eat. live. travel. write.
We’ve got a guest in our kitchen today! We are happy to be welcoming back the oh-so-talented Mardi of eat.live.travel.write.
Over the holidays, I spent a couple of weeks in Burma and the food we enjoyed on that trip is the inspiration for this dish. Although we ate a lot of rice/ curry meals, we also enjoyed many a noodle bowl. As I tend to eat less meat when I travel, I would quite often order the vegetarian option and couldn’t help but think a few times how much I’d have loved a handful of mushrooms in my noodles. Mushrooms, especially if you use a few different kinds in the one dish, provide a meaty texture, not to mention umami and make a dish truly satisfying.
This bowl of noodles is quick and simple to prepare and only requires a few ingredients, making it an ideal choice for a weeknight or a quick weekend lunch. Nowadays it’s much easier to find fresh soba noodles in the supermarket and these are what I prefer, although you could use any type of noodle.
A simple dish that brings a little exotic to the everyday – who could ask for more?
Miso Mushroom Noodle Bowl
Ingredients (Serves 4)
2 tablespoons vegetable oil
2 shallots, finely sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
1x 1-inch piece ginger, grated
3 tablespoons yellow miso paste
2 tablespoons soy sauce
4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)
200g fresh soba noodles handful cilantro, roughly chopped
Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
Divide amongst four bowls and serve with a scattering of cilantro.