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miso mushroom noodles
Lauren Eliza Eats

Miso Mushroom Noodles

These Miso Mushroom Noodles are rich, savory, and deeply comforting. Made with a homemade mushroom broth layered with umami from miso and topped with caramelized miso mushrooms. It’s a warm, plant-based noodle dish that feels both nourishing and indulgent!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 1 cup Dried Shiitake Mushrooms
  • 1 cup Dried Maitake Mushrooms
  • 6 cups water
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger grated
  • 1 Tbsp garlic minced
  • 2 Tbsp soy sauce
  • 2 Tbsp brown miso paste
  • 2 cups cooked noodles
  • Blanched bok choy
  • Soft boiled eggs
  • Nori flakes to garnish

Method
 

  1. Add dried mushrooms to a pot with 6 cups of water and boil for 30 minutes.
  2. Remove mushrooms from broth, pat dry, and save. In a skillet, add sesame oil, ginger, garlic, and cook until fragrant. Add mushrooms and cook until browned.
  3. Add soy sauce and miso paste, continue to cook on medium heat until liquid is almost absorbed.
  4. Blanch your bok choy in boiling salted water until fork tender, remove from water and place on towel.
  5. For soft boiling eggs, carefully add egg to a soft boiling pot of water. Cook for 6 to 8 minutes depending on how runny you like your egg. Remove egg from boiling water into an ice bath. Carefully remove egg shell and serve with noodles.
  6. Build your noodles with the caramelized miso mushrooms, mushroom broth, cooked noodled, bok choy, soft boiled egg, nori flakes, chili oil, and any additional garnishes of your choosing.