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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