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RED HOT MISO NOODLE BOWL

top down view healthy miso noodle bowl with chopsticks and items surrounding.
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A hearty miso noodle bowl to nourish all your senses! I’ve used mung bean threads here, but you can use rice, soba, or your favorite noodles.

Ingredients

Scale
  • 1 package (8oz) bean thread noodles (or noodles of choice)
  • 4 small bok choy (or 2 larger)
  • 2 carrots, peeled and sliced diagonally
  • 6 oz. mushrooms (shiitake, cremini, or your fav), sliced
  • at least 4 strands of broccoli rabe (baby broccoli)
  • handful sugar snap peas
  • 4 cups water, vegan dashi or vegetable broth
  • 3 – 4 tablespoons miso
  • 4 oz. cubed organic firm tofu, optional
  • 1 tablespoon chili paste or sriracha
  • 1 teaspoon grated ginger, optional

To Serve

  • 1 – 2 scallions, thinly sliced
  • small bunch cilantro
  • toasted sesame seeds

Instructions

Noodles: Cook noodles according to package directions. Set aside.

Stir-fry: In wok or dutch oven, stir fry the mushrooms and carrots over medium-high heat with 1 tablespoon sesame oil or water/veggie broth for 3- 4 minutes.

Add remaining ingredients: Turn down the heat to medium-low, add water, bok choy, carrot, sugar snap peas, optional ginger & tofu, miso and chili paste. Cook over low heat for about 10 – 15 minutes, stirring occasionally, or until bok choy is tender.

Assemble miso noodle bowls: In each serving dish, place one serving of noodles along with veggies and spicy miso broth. Top with scallions, toasted sesame seeds and cilantro. Add more chili paste or sriracha to taste.

Serves 4

Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days. Reheat on the stove or in the microwave.

Notes

Use a vegan dashi or light vegetable broth in place of water for more flavor. Or use part water and part dashi/vegetable broth.

Use your favorite miso paste. For soy-free, use chickpea or brown rice miso.

Change up the vegetables. Try using asparagus, baby corn, spinach, bell peppers, bamboo shoots, wild mushrooms, etc…mixing and matching to suit your taste.

Change up the noodles using ramen, soba, rice or udon. For gluten free, use 100% soba, rice or bean thread noodles.

Use 1 – 2 teaspoons or red pepper flakes in place of chili paste if needed.

Find it online: https://simple-veganista.com/red-hot-miso-noodle-bow/