Miso Mushroom Noodle Bowl

This bowl is exceptionally great because it has the deep, rich flavour of a broth that been simmering all day but actually comes together in under 20 minutes. This entire dish comes together while you are preparing the noodles. I like to use a variety of mushrooms as I find they each have a different flavour profile and texture but worst case you can always get away with some seasoned button mushrooms.

My weekly vegetable order had maitake and shitake mushrooms, so decided to use a combination of those two. I had never had maitake mushrooms before and I really enjoyed the “meatiness” they brought to the bowl. As a flexitarian I eat predominately plant-based so I always have a variety of mushrooms on hand. They are quick cooking and a versatile addition to any recipe. I love the taste and texture of mushrooms and often will come up with recipes centered around highlighting them, like this bowl here.

Miso and mushrooms are a match made in foodie heaven. They both have earthy components which compliment the two ingredients and easily create a deep, rich flavour together. Miso is a fermented product full of nutrients and healthy probiotics. Whenever I am using miso in a recipe, I am always sure to add it at the end, to preserve the nutrients and not “cook” it. In this recipe the miso is the last ingredient I add to the broth, after I have already removed the pot from the heat.

Mushrooms are nutrient dense super foods. They are effective in reducing inflammation, boosting your immune system, and supplying your body with antioxidants. They are loaded with B vitamins, which are vital nutrients for supporting the stress reaction within the body, that also work synergistic-ally with each other. Some B vitamins rely on other B vitamins to help them work effectively, particularly B6, B9 and B12 – which are all found in mushrooms! Mushrooms also contain copper, selenium, potassium, zinc, manganese, choline, protein and phosphorus – powerful antioxidants and micro-nutrients important for bodily functions. Mushrooms also contain conjugated linoleic acid: a fatty acid that helps reduce the overproduction of estrogen in estrogen-dominant women (and men). They really are an amazing addition to any diet.

The cool thing about Maitake mushrooms is how they grow in a cluster. You could easily slice the cluster into ½ inch thick steaks for a quick meatless diner or as a vegetarian option at your next family bbq.

INGREDIENTS:

3 cloves garlic, peeled and crushed

1 inch piece of ginger, finely grated

½ cup tamari

1 tbsp seaweed seasoning (or wakame)

4 cups of filtered water

2 tbsp sesame oil

¼ pound maitake mushrooms

4-6 shitake mushrooms

Sea Salt & Freshly ground black pepper to taste

4 ounces rice pasta noodles or Soba noodles

2 large or 4 small radishes: watermelon or black, thinly sliced

1 tbsp Miso paste

1 tsp sambal oblek, or chili garlic paste

2 egg yolks

2 scallions, thinly sliced

Optional: 1 tbsp toasted sesame seeds

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METHOD:

1. Start by filling a large pot with water and bringing it to a boil for the noodles.

2. In a saucepan combine, garlic, ginger and soy sauce. Add water, seaweed seasoning or wakame and bring to a boil. Reduce heat and simmer for 10 minutes then remove from heat

3. Heat sesame oil in a large skillet over medium-high heat.

4. Add mushrooms, season with salt and fresh ground pepper. I prefer to work in batches, starting with the shitake mushrooms. Then I add them to my serving bowls while I sauté the maitake mushrooms. Season the maitake mushrooms and sauté for 8-10 minutes tossing occasionally, until golden brown and crisp. Transfer them to the serving bowls along side the shitake mushrooms.

5. Meanwhile, place the noodles (rice or soba) into the large pot of boiling water and season with salt, stirring occasionally until al dente. The packaging will give you an idea of how long to cook the noodles for.

6. Add the miso and chili garlic paste, stir until miso is dissolved.

7. Divide noodles between the two bowls, along side the sauteed mushrooms.

8. Add the thinly sliced radishes and the egg yolk to the bowls (I like to place the yolk on top of the noodles, to create a little ‘nest’).

9. Pour the hot broth into the bowls, sprinkle with scallions and toasted sesame seeds.

10. Tip: When you go to devour this tasty bowl, break into the yolk first and mix it into the broth. This balances out the flavours of the dish and creates an even richer broth.

Julie is a holistic nutritionist and wellness coach. She graduated from the Institute of Holistic Nutrition and George Brown College, and received her 200 hour yoga teacher training in Costa Rica. Her passion and creativity all came together when she launched Holistically Julie in 2020, a place where she could share her knowledge and help others.

A lover of food, health and wellness, she walks the walk and talks the talk.

"If you want something you've never had,

then you've got to do something

you've never done"

#mushrooms #maitake #shitake #noodlebowl #warmandtoasty