Description
Delight in these Savory Miso Noodle Bowls featuring tender roasted shiitake mushrooms and a creamy, flavorful miso sauce. This recipe combines gluten-free noodles with a rich blend of miso, peanut butter, and chili garlic for a satisfying meal that’s quick to prepare and packed with umami goodness. Perfect for a nutritious and delicious dinner in just 30 minutes.
Ingredients
Scale
Noodles and Sauce
- 8 ounces Gluten-Free Noodles
- 2 tablespoons White Miso Paste
- 1 tablespoon Peanut Butter (or sunflower seed butter)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Chili Garlic Sauce (adjust to taste)
- 2 tablespoons Low-Sodium Soy Sauce or Tamari (or coconut aminos)
- 1 tablespoon Maple Syrup or Honey
- 1 tablespoon Rice Vinegar
- 2 teaspoons Minced Garlic
Mushrooms and Marinade
- 12 ounces Shiitake Mushrooms (sliced)
- 2 tablespoons Olive Oil
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 1 tablespoon Maple Syrup
- 2 tablespoons Low-Sodium Soy Sauce or Tamari
Additional Ingredients and Garnish
- 1 cup Cooked Shelled Edamame
- 0.33 cup Green Onions and/or Thai Basil (sliced)
- 0.5 cup Radish (thinly sliced)
Instructions
- Prepare the Mushroom Marinade: In a mixing bowl, whisk together the olive oil, maple syrup, soy sauce, paprika, garlic powder, and onion powder until the mixture is smooth and well combined.
- Marinate the Mushrooms: Add the sliced shiitake mushrooms to the marinade. Stir well to coat all the mushroom slices evenly. Let the mushrooms sit and absorb the flavors for 10 to 15 minutes.
- Roast the Mushrooms: Preheat the oven to 400°F (200°C). Spread the marinated mushrooms evenly in a baking dish. Roast them in the oven for 25 to 30 minutes, stirring halfway through, until they are tender and caramelized.
- Prepare the Miso Sauce: In another bowl, combine the white miso paste, peanut butter, toasted sesame oil, chili garlic sauce, soy sauce, maple syrup, rice vinegar, and minced garlic. Whisk thoroughly until the sauce is creamy and smooth.
- Cook the Noodles: Bring a pot of water to a boil and cook the gluten-free noodles according to the package instructions, usually 4 to 6 minutes. Once cooked, drain the noodles and rinse them briefly with cold water to stop cooking and prevent sticking.
- Combine Noodles and Sauce: Transfer the drained noodles to a large bowl. Pour the prepared miso sauce over the noodles and toss well to coat them evenly with the sauce.
- Add Edamame and Mushrooms: Fold in the cooked shelled edamame and the roasted mushrooms into the noodle mixture until everything is evenly combined.
- Serve and Garnish: Spoon the miso noodle bowls into serving dishes. Garnish each bowl with thinly sliced radishes and a sprinkle of green onions or fresh Thai basil for added brightness and flavor.
Notes
- You can substitute peanut butter with sunflower seed butter for a nut-free option.
- Adjust chili garlic sauce to your preferred spice level or omit for a milder flavor.
- To make this recipe vegan, ensure the maple syrup or honey choice aligns with your preference (use maple syrup for vegan).
- The noodles can be replaced with any gluten-free variety, such as rice noodles or soba made from 100% buckwheat.
- Storing leftovers in an airtight container in the refrigerator is best consumed within 2 days.
