Today’s recipe is all about authentic Japanese ingredients – from the slender, nutty shimeji mushrooms, the rich, umami-forward soybean paste called miso, to the flat rice noodles, which will soak up the beautiful vegetable stock. Dotted with spring onion, carrot, cabbage & button mushrooms, you will want to book your next holiday to Japan after the first sip, Chef!
Saucy Miso Mushrooms & Noodles
Saucy Miso Mushrooms & Noodles
with cabbage & spring onions
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Cabbage & Julienne Carrots
- Flat Rice Noodles
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Miso Paste
- Shimeji Mushrooms
- Spring Onion
- Spring Onions
- Vegetable Stock Sachet/s
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
IT'S ALL ABOUT THE BASE
Boil a full kettle. Place a pot over medium heat with 300ml [600ml]|#7DA0D7 of hot water. Mix in the veg stock, ½ the spring onions, the ginger, the garlic, the chilli (to taste), the mushrooms and the soy sauce. Submerge the rice noodles in the liquid and simmer until the noodles are cooked through, 10-12 minutes (stirring occasionally).
MMMISO
In a bowl, loosen the miso with warm water in 5ml increments until pouring consistency. Set aside.
COLOURFUL VEGGIES
Remove the pot from the heat and stir in the loosened miso (to taste). While still hot, mix through the cabbage, carrots and shimenji mushrooms to warm through.
SIP & SAVOUR
Bowl up the delicious mushrooms and noodles. Garnish with the remaining spring onions.
Vegetable Stock Sachet/s - 1
Spring Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Button Mushrooms - 65g
Low Sodium Soy Sauce - 15ml
Flat Rice Noodles - 75g
Miso Paste - 20ml
Cabbage & Julienne Carrots - 75g
Shimeji Mushrooms - 65g
IT'S ALL ABOUT THE BASE
Boil a full kettle. Place a pot over medium heat with 300ml [600ml]|#7DA0D7 of hot water. Mix in the veg stock, ½ the spring onions, the ginger, the garlic, the chilli (to taste), the mushrooms and the soy sauce. Submerge the rice noodles in the liquid and simmer until the noodles are cooked through, 10-12 minutes (stirring occasionally).
MMMISO
In a bowl, loosen the miso with warm water in 5ml increments until pouring consistency. Set aside.
COLOURFUL VEGGIES
Remove the pot from the heat and stir in the loosened miso (to taste). While still hot, mix through the cabbage, carrots and shimenji mushrooms to warm through.
SIP & SAVOUR
Bowl up the delicious mushrooms and noodles. Garnish with the remaining spring onions.
Vegetable Stock Sachet/s - 2
Spring Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Chilli - 1
Button Mushrooms - 125g
Low Sodium Soy Sauce - 30ml
Flat Rice Noodles - 150g
Miso Paste - 40ml
Cabbage & Julienne Carrots - 150g
Shimeji Mushrooms - 65g
IT'S ALL ABOUT THE BASE
Boil a full kettle. Place a pot over medium heat with 900ml [1,2L]|#7DA0D7 of hot water. Mix in the veg stock, ½ the spring onions, the ginger, the garlic, the chilli (to taste), the mushrooms and the soy sauce. Submerge the rice noodles in the liquid and simmer until the noodles are cooked through, 12-15 minutes (stirring occasionally).
MMMISO
In a bowl, loosen the miso with warm water in 5ml increments until pouring consistency. Set aside.
COLOURFUL VEGGIES
Remove the pot from the heat and stir in the loosened miso (to taste). While still hot, mix through the cabbage, carrots and shimenji mushrooms to warm through.
SIP & SAVOUR
Bowl up the delicious mushrooms and noodles. Garnish with the remaining spring onions.
Vegetable Stock Sachets - 3
Spring Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Chillies - 2
Button Mushrooms - 190g
Low Sodium Soy Sauce - 45ml
Flat Rice Noodles - 225g
Miso Paste - 60ml
Cabbage & Julienne Carrots - 225g
Shimeji Mushrooms - 125g
IT'S ALL ABOUT THE BASE
Boil a full kettle. Place a pot over medium heat with 900ml [1,2L]|#7DA0D7 of hot water. Mix in the veg stock, ½ the spring onions, the ginger, the garlic, the chilli (to taste), the mushrooms and the soy sauce. Submerge the rice noodles in the liquid and simmer until the noodles are cooked through, 12-15 minutes (stirring occasionally).
MMMISO
In a bowl, loosen the miso with warm water in 5ml increments until pouring consistency. Set aside.
COLOURFUL VEGGIES
Remove the pot from the heat and stir in the loosened miso (to taste). While still hot, mix through the cabbage, carrots and shimenji mushrooms to warm through.
SIP & SAVOUR
Bowl up the delicious mushrooms and noodles. Garnish with the remaining spring onions.
Vegetable Stock Sachets - 4
Spring Onions - 2
Fresh Ginger - 40g
Garlic Cloves - 2
Fresh Chillies - 2
Button Mushrooms - 250g
Low Sodium Soy Sauce - 60ml
Flat Rice Noodles - 300g
Miso Paste - 80ml
Cabbage & Julienne Carrots - 300g
Shimeji Mushrooms - 125g
Frequently Asked Questions
What is the preparation time for Saucy Miso Mushrooms & Noodles?
The preparation time for Saucy Miso Mushrooms & Noodles with cabbage & spring onions is between 20 and 35 minutes.
What is the total time required to make Saucy Miso Mushrooms & Noodles with cabbage & spring onions?
The total time required to make Saucy Miso Mushrooms & Noodles with cabbage & spring onions is between 30 and 45 minutes.
How many servings does Saucy Miso Mushrooms & Noodles provide?
4 servings
What are the main ingredients in Saucy Miso Mushrooms & Noodles?
Button Mushrooms, Cabbage & Julienne Carrots, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Miso Paste, Shimeji Mushrooms, Spring Onion, Spring Onions, Vegetable Stock Sachet/s, Vegetable Stock Sachets
What is the nutritional information of Saucy Miso Mushrooms & Noodles?
Calories: 458, Carbs: 89 grams, Fat: grams, Protein: 16.1 grams, Sugar: 9.1 grams, Salt: 2060 grams
How do I prepare Saucy Miso Mushrooms & Noodles?
SIP & SAVOUR: Bowl up the delicious mushrooms and noodles. Garnish with the remaining spring onions. COLOURFUL VEGGIES: Remove the pot from the heat and stir in the loosened miso (to taste). While still hot, mix through the cabbage, carrots and shimenji mushrooms to warm through. MMMISO: In a bowl, loosen the miso with warm water in 5ml increments until pouring consistency. Set aside. IT'S ALL ABOUT THE BASE: Boil a full kettle. Place a pot over medium heat with 300ml [600ml]|#7DA0D7 of hot water. Mix in the veg stock, ½ the spring onions, the ginger, the garlic, the chilli (to taste), the mushrooms and the soy sauce. Submerge the rice noodles in the liquid and simmer until the noodles are cooked through, 10-12 minutes (stirring occasionally).
What should be prepared from my kitchen to make Saucy Miso Mushrooms & Noodles?
Button Mushrooms, Cabbage & Julienne Carrots, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Miso Paste, Shimeji Mushrooms, Spring Onion, Spring Onions, Vegetable Stock Sachet/s, Vegetable Stock Sachets
How many calories does Saucy Miso Mushrooms & Noodles have?
458 calories
How much fat content does Saucy Miso Mushrooms & Noodles have?
grams
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