Recipe: Shiitake Miso Noodle Bowl

Shiitake Miso Noodle Bowl

20 Min Meals | Vegetarian & VeganHere’s a super-speedy weeknight supper for one, a deeply savoury miso broth, with udon noodles, pak choi, spring onions and shiitake mushrooms.  I can’t claim to be part of the recent ‘clean eating’ movement, but I do find that clean is a really good description for food like this…. clear broth, a zing of ginger and lemon, bright green pak choi – this just has to be good for you, as well as deliciously filling.

Shiitake Miso Noodle Bowl 2

I’ve had a bit of a hectic week, (playing violin in the orchestra pit for a musical every night, amongst other fun but time-consuming things!), and was in need of some quick supper ideas.  This fit the bill perfectly last night, and was on the table 20 minutes after I first opened the fridge.

I’ve had this little jar of ready-made Miso paste in the cupboard for a while now, awaiting inspiration.  Last week I got it out and left it on the worktop, knowing I would never remember to use it if it was out of sight and out of mind.  Cue noodles, shiitakes and pak choi from an internet shop and voila…  Japanese grub in 20 minutes flat!

Shiitake Miso Noodle Bowl 3

5 from 1 vote
Shiitake Miso Noodle Bowl
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Shiitake Miso Noodle Bowl
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Course: Main
Cuisine: Japanese
Author: Kate Ford | The Veg Space
Ingredients
  • 1 tbsp sunflower oil
  • 1 spring onion finely sliced
  • 75 g fresh shiitake mushrooms halved or thickly sliced
  • 1 tsp ginger purée or grated fresh ginger
  • 1 head pak choi
  • 1 tbsp miso paste
  • 600 ml boiling water
  • 1 tsp vegetable stock powder
  • 1 bundle c.85g noodles (I used flat udon noodles, and soba would also work well here)
  • juice of half a lemon
Instructions
  1. Heat the oil in a large saucepan and add the spring onion and mushrooms. Fry gently for 2-3 minutes until softened.
  2. Meanwhile, separate the green leaves from the white stalks of the pak choi. Slice the stalks into 1cm pieces and add to the pan, frying for a further minute until starting to soften.
  3. Add the boiling water and stock powder to the pan. Bring to the boil, then add the noodles and cook for 6-7 minutes until tender.
  4. In a small bowl, mix the miso paste with a few tablespoons of the boiling water, and whisk until smooth and no lumps remain. Finely slice the green tops of the pak choi. Once the noodles are tender, add the pak choi leaves and miso paste to the pan, and heat through gently, (do not boil), for a minute or two.
  5. Pour into a bowl, squeeze over the lemon juice, and eat immediately!

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11 comments

  1. Sounds very tasty and filling! I love Udon noodles and shiitake mushrooms x

    1. Thanks Diana! Yes very filling, but also very clean-tasting and healthy which is great.

  2. I love how quick and easy this is! I don’t think I’ve ever had miso because I’ve never known what to do with it, but if it’s this easy to use I’ll have to grab a jar next time I see it.
    Becca @ Amuse Your Bouche recently posted…Cheesy Tex Mex tortilla roll-upsMy Profile

    1. Thanks Becca – yes definitely worth looking out for it, I love all the different spice pastes etc you can get in supermarkets these days, so handy and I never seem to have the time or inclination to make my own!

  3. I adore food like this, few ingredients but all the flavour. It really looks wonderful!
    Jemma @ Celery and Cupcakes recently posted…Food & Moves #4My Profile

    1. Thanks Jemma – yes so quick and easy to make, but tastes like you’ve been working on it for hours!

  4. Looks so comforting and filling! I love miso soup!
    Melanie @ Melanie Cooks recently posted…Candied Walnuts Recipe With Brown SugarMy Profile

    1. Thanks Melanie! Yes its comfort food, but really clean and healthy too – best of both worlds!

  5. Maybe I’m just not seeing it … When do you add in the ginger puree?

  6. This looks nice. However… please never ever boil miso paste! It destroys the beneficial enzymes and dramatically reduces its flavour. I don’t even think you can call this “Japanese” cuisine if you’re boiling miso–no Japanese person would ever do that!

    Also, for a main meal, this is pretty low in protein. The obvious choice would be tofu, but some soy beans in the broth would be another option.

  7. Very good. I made it for my dinner on a day that I knew I would be tired by the time it came to cooking. I added silken extra firm tofu at the same time as the miso and it was delicious and very filling. Thanks for a great recipe that I will make again and use as a template for other variations = adding garlic and thinly sliced carrots comes to mind. Thanks for a great recipe!

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