Miso Veggie Noodle Bowl

3 reviews

Creamy miso noodles with lots of steamed veggies!

Marcy
Marcy
144
Very easy

4 minutes

Prep time

10 minutes

Cook time

253 cal.

Per serving

Utensils

Stovetop, Pot (small), Knife

recipe

Baby bok choy

Step 1

Rinse the bok choy & roughly chop.

Shiitake mushrooms

Step 2

Add the bok choy & sliced mushrooms to a pan over medium heat. Add a 1/4 cup of water per serving to the pan. Toss the veggies in the water, cover the pan & steam for 4-5 min until tender, then remove from the heat.

Udon noodles

Step 3

Meanwhile, in a pot of boiling water, cook the noodles according to package instructions. Reserve a ladle of the cooking water before draining the noodles.

Soy sauce
Garlic
Miso paste

Step 4

In a small bowl, combine soy sauce, grated or minced garlic & miso paste. Add in a splash of the cooking water to the miso mix. Whisk it all together until well-combined.

Chili oil

Step 5

Add the drained noodles back to the pot. Add in the steamed veggies & pour over the sauce. Toss it all together until well-coated. Serve the noodles with a drizzle of chili crisp oil if you wish! Enjoy!

Recipe tipHannah

Add your favorite protein to this dish! Marinated tofu or chicken would be the perfect addition :-)

- Hannah, Food Editor

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy253 cal.
Fat7 g
Carbohydrates34 g
Protein11 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Miso Veggie Noodle Bowl" contains 253 Energy, 7 g of Fat, 34 g of Carbohydrates, 11 g of Protein, 6 g of Fiber.

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Miso Veggie Noodle Bowl