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Coconut-Miso Noodle Bowl with Shitake Mushrooms
Coconut-Miso Noodle Bowl with Shitake Mushrooms

This recipe doesn’t need many extra words. It is a straightforward bowl of noodles, mushrooms, and vegetables, covered in a delicious sauce. I used carrots, broccoli, spinach, and spring onions, but there are no rules – use whatever you happen to have. Pak Choy would be beautiful instead of spinach I also imagine zucchini and radishes working very well instead of the veggies I used or maybe even extra. If I had had coriander leaves, I would have definitely used them. 

For noodles, I have left you a choice, because almost any noodle would work here. This time, I used egg noodles, but I have often also used soba noodles (which are delicious cold as well) and rice noodles. And in case you are not so keen on consuming too many calories, I suggest giving almost 0-calorie shirataki noodles a try – they don’t have a lot of flavor, but with this miso-coconut sauce they work wonderfully.

Coconut-Miso Noodle Bowl with Shitake Mushrooms

Serves: 2

Cooking time: 15 minutes

5 oz fresh shitake mushrooms

1 small broccoli

Couple of handfuls of spinach leaves

½ lemon

3 ½  oz noodles of your choice

1 carrot

2 spring onions

1 cup of coconut milk

3 tsp of miso paste

Salt

Oil for frying

Instructions: Slice the mushrooms and fry in a drop of oil until they are crispy. Season with salt. Then set aside.

At the same time, bring a large pot of water to boil, season with salt. Cut the broccoli into florets and simmer until it is barely tender.

Cook the spinach in the same pan you used for mushrooms. Only one minute to let the spinach wilt is enough. Season with some lemon juice and salt. Again, set aside.

Check how the broccoli is doing. If it is tender enough, lift it out and place the noodles to the boiling water. Follow the packet instructions here.

Now add miso and coconut milk to the pan, season with salt. In case you like your sauce on a thinner side, add some boiling water from the broccoli/noodles.

Slice the carrots and spring onions as thin as you can, lift all the ingredients to the bowl and enjoy.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.

Practice some FREE yoga before or after enjoying this delicious recipe!

25-Minute Full-Body Yoga with Keith Allen


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