Miso Mushroom Noodle Bowl

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.

Recipe Courtesy of Mardi Michels from eat.live.travel.write.

Prep Time: 5 mins. | Cook Time: 15 mins.

Ingredients

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

Method

  1. Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
  2. 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.
  3. Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
  4. Add the broth, increase the heat and bring to a boil.
  5. Add the mushrooms and bring back to the boil.
  6. Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
  7. Divide amongst four bowls and serve with a scattering of cilantro.