Miso Mushroom And Edamame Noodle Bowl Recipe

About this recipe

A warming noodle bowl featuring umami-rich miso, tender mushrooms, and protein-packed edamame, perfect for a cozy dinner.

Ingredients

• 142G Gluten-Free Somen Fine Rice Noodles, 142G
• - Yutaka White Miso Paste
• 30G Shiitake Mushrooms, 30G
• 200G Biona Organic Edamame Beans
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Potts Vegetable Stock Can
• 20G Aonori Seaweed Flakes, 20G

Instructions

1. 1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. 2. Heat sesame oil in a large pan over medium heat and sauté minced garlic and ginger for 1 minute.
3. 3. Add sliced shiitake mushrooms to the pan and cook for 5 minutes until tender and lightly browned.
4. 4. Stir in the miso paste, soy sauce, and vegetable broth, mixing well to combine the flavors.
5. 5. Bring the broth mixture to a simmer and add the edamame beans, cooking for 3 minutes.
6. 6. Add the soaked rice noodles to the pan and gently stir to coat them in the broth.
7. 7. Chop the spring onions and sprinkle them over the noodle bowl for freshness and crunch.
8. 8. Tear the nori seaweed into small pieces and garnish the dish right before serving.