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 minutes
Cook time: 15 minutes
  • 2 tbsp vegetable oil
  • 2 shallots, finely sliced
  • 2 small hot chili peppers, finely sliced
  • 2 cloves garlic, minced
  • 1x 1-inch piece ginger, grated
  • 3 tbsp yellow miso paste
  • 2 tbsp 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)
  • 200 g 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.