Ingredients
Utensils
Stovetop, Pot (small), Knife
recipe
Step 1
Rinse the bok choy & roughly chop.
Step 2
In a pan over medium heat, add the bok choy, sliced mushrooms & a 1/4 cup of water per serving. Give it a stir then cover the pan. Steam for 4-5 min until tender, then remove from the heat.
Step 3
Meanwhile, in a pot of boiling water, cook the noodles according to package instructions. Before draining the noodles, reserve a ladle of cooking water.
Step 4
In a small bowl, combine miso paste, soy sauce & grated or minced garlic. Add in a splash of the cooking water to the miso mix. Whisk it all together until well-combined.
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!
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 275 cal. |
| Fat | 7 g |
| Carbohydrates | 37 g |
| Protein | 13 g |
| Fiber | 7 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 275 Energy, 7 g of Fat, 37 g of Carbohydrates, 13 g of Protein, 7 g of Fiber.
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