Description
A delicious and quick-to-make Savory Miso Noodle Bowl featuring gluten-free noodles tossed in a creamy miso-peanut sauce, topped with tender roasted shiitake mushrooms, edamame, and fresh garnishes. Ready in just 30 minutes, this flavorful, plant-based meal offers a perfect blend of umami, spice, and vibrant textures for a wholesome and satisfying dinner.
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
Mushroom Marinade and Roasting
- 12 ounces Shiitake Mushrooms (sliced)
- 2 tablespoons Olive Oil
- 1 tablespoon Maple Syrup
- 2 tablespoons Low-Sodium Soy Sauce or Tamari
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
Garnishes and Add-ins
- 0.33 cup Green Onions and/or Thai Basil (sliced)
- 1 cup Cooked Shelled Edamame
- 0.5 cup Radish (thinly sliced)
Instructions
- Prepare the Mushroom Marinade: In a mixing bowl, whisk together olive oil, maple syrup, soy sauce, paprika, garlic powder, and onion powder until smooth to create a flavorful marinade.
- Marinate the Mushrooms: Add the sliced shiitake mushrooms to the marinade. Stir well to coat all pieces evenly and let them sit for 10 to 15 minutes to absorb the flavors.
- Roast the Mushrooms: Preheat your oven to 400°F (200°C). Spread the marinated mushrooms evenly in a baking dish and roast in the oven for 25 to 30 minutes until tender and slightly caramelized.
- Prepare the Miso Sauce: In a separate bowl, combine white miso paste, peanut butter or sunflower seed butter, toasted sesame oil, chili garlic sauce, soy sauce, maple syrup, rice vinegar, and minced garlic. Whisk all ingredients together until the sauce is smooth and creamy.
- Cook the Noodles: Bring a pot of water to a boil and cook the gluten-free noodles according to the package instructions, generally 4 to 6 minutes until al dente. Drain the noodles and rinse under cold water to stop the cooking process and prevent sticking.
- Combine Noodles and Sauce: Place the drained noodles in a large bowl and toss with the prepared miso sauce until all strands are thoroughly coated with the flavorful sauce.
- Add Edamame and Mushrooms: Gently fold in the cooked shelled edamame and roasted mushrooms with the noodles, mixing until everything is evenly distributed.
- Serve and Garnish: Divide the noodle mixture into serving bowls. Top each with thinly sliced radishes and green onions and/or Thai basil for a fresh, crisp finish. Serve immediately and enjoy!
Notes
- You can substitute peanut butter with sunflower seed butter for a nut-free option.
- Adjust chili garlic sauce according to your spice preference for more or less heat.
- Use low-sodium soy sauce or tamari to keep sodium levels moderate.
- Roasting mushrooms enhances their umami flavor—don’t skip this step for best results.
- This recipe is naturally gluten-free and vegetarian.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
