Miso Mushroom Soba Noodle Bowl
Ingredients
- 320 g soba noodles
- 400 g mixed mushrooms (shiitake and chestnut)
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 3 garlic cloves
- 25 g fresh ginger
- 2 pak choi
- 20 g sesame seeds
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 18.4 g
- Carbohydrate
- 62.7 g
- of which sugars
- 5.1 g
- Fat
- 11.2 g
- of which saturates
- 1.7 g
- Fibre
- 6.2 g
- Salt
- 3.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the soba noodles according to packet instructions, rinse under cold water, and set aside.
- 2
Heat the sesame oil in a large wok over high heat. Fry the sliced mushrooms for 5 minutes until golden. Add the crushed garlic and grated ginger and stir-fry for 1 minute.
- 3
Add 1 litre of boiling water to the wok. Whisk in the miso paste and soy sauce to create a light broth.
- 4
Add the pak choi (halved lengthways) and simmer for 2 minutes until just tender.
- 5
Divide the noodles among bowls, ladle the broth, mushrooms, and pak choi on top, and finish with a sprinkle of sesame seeds.
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