Description
Delightful Miso Noodle Bowls with Roasted Mushrooms provide umami richness and a medley of textures, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces Noodles (use gluten-free noodles for gluten-free option)
- 2 tablespoons White Miso Paste (or chickpea miso for soy-free version)
- 1 tablespoon Peanut Butter (or sunflower seed butter for nut-free option)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Chili Garlic Sauce (adjust for spice preference)
- 2 tablespoons Low-Sodium Soy Sauce or Tamari (or coconut aminos for soy-free)
- 1 tablespoon Maple Syrup or Honey
- 1 tablespoon Rice Vinegar
- 2 teaspoons Minced Garlic
- 12 ounces Shiitake Mushrooms (or baby bella or white mushrooms)
- 2 tablespoons Olive Oil (for marinating)
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ⅓ cup Green Onions and/or Thai Basil (sliced)
- 1 cup Cooked Shelled Edamame
- ½ cup Radish (thinly sliced)
Instructions
- Prepare the Mushroom Marinade: In a mixing bowl, whisk together olive oil, maple syrup, soy sauce, paprika, garlic powder, and onion powder until smooth.
- Marinate the Mushrooms: Slice the shiitake mushrooms and add them to the bowl with the marinade, coating them evenly. Let them marinate for about 10–15 minutes.
- Roast the Mushrooms: Spread the marinated mushrooms in a single layer on a greased baking dish and roast at 400°F (200°C) for 25–30 minutes.
- Prepare the Miso Sauce: In another bowl, combine white miso paste, peanut butter, toasted sesame oil, chili garlic sauce, soy sauce, maple syrup, rice vinegar, and minced garlic. Whisk until creamy.
- Cook the Noodles: Cook the chosen noodles according to package instructions, typically 4–6 minutes, then drain and rinse under cold water.
- Combine Noodles and Sauce: In a large bowl, add the cooked noodles and pour in the miso sauce, tossing until thoroughly coated.
- Add Edamame and Mushrooms: Add roasted mushrooms and cooked shelled edamame to the noodles and gently fold together.
- Serve and Garnish: Divide among serving plates, topping with sliced radish and chopped green onions or Thai basil.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Miso Noodle Bowls, Roasted Mushrooms, Vegan Noodles