Need to get in and out of the kitchen in a hurry but want a dish to impress? These miso mushroom noodle bowls are on the table in just 30 minutes! Chop your veggies ahead of time to make dinnertime even easier.
Miso Mushroom Noodle Bowls
- 15m
- 15m
- 30m
Ingredients
- 1 small onion
- 2 1/2 inches fresh ginger
- 8 oz cremini mushrooms
- 3 tbsp. cilantro
- 1 chili pepper
- 3 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 1/4 c miso paste
- 3 tbsp. tamari
- 3 pt vegetable stock
- 8 oz soba noodles
Instructions
- Peel and finely slice the onion. Peel and mince ginger. Slice the mushrooms. Finely chop the cilantro. Wearing gloves to avoid burning, slice chili peppers and remove seeds.
- Heat a large pot over medium heat, and add the coconut oil, onion, chili peppers, garlic and ginger. Saute until onions are softened.
- In a small bowl, thoroughly mix the tamari and miso paste until combined, then add to the onion mixture.
- Add the mushrooms and stock and bring to a boil.
- Add the soba noodles and cook an additional 5 minutes until noodles are al dente.
- Serve topped with cilantro.
Nutrition
- 369
- 14g
- 57g
- 2g
- 11g
- 2g
- 6g
- 2681mg
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