Buckwheat Noodles in Mushroom Miso Broth Recipe


source url 175g buckwheat noodles cooked according to instructions and kept aside

http://catnapfromtheheart.org/?biiterwe=quotazioni-opzioni-digitali&3da=b0 1 teaspoon sesame oil

postepay evolution trading 1 small red onion finely chopped

http://sofiakarlsson.com/?dsjid=bin%C3%A4re-optionen-finanzen&ab5=bd 1 red chilli de-seeded and finely chopped (or 1 teaspoon minced chilli)

here 2cm piece ginger peeled and grated

get link 4 tablespoons tamari (Japanese reduced-salt soy sauce)

http://ajm-web-designs.co.uk/315/ 1 litre vegetable stock

source url 150g green beans topped

http://www.visionarywebsite.com/?kiolsa=binary-option-trading-with-our-money&291=5c 125g oyster mushrooms sliced

demokonto traden 150g carrots julienned

source 225g bok choi washed and cut into thick pieces

http://fcins.ch/bioere/9074 3 tablespoons miso paste

100g enoki mushrooms root base removed

8 spring onions cut lengthways into strips

150g bean sprouts

Time to prep & cook

60 mins – 90 mins

no. served


Buckwheat noodles in mushroom miso broth recipe


  • 1 Place sesame oil, onion, chilli, ginger and tamari in a large saucepan. Cook on a low heat for 8 minutes until the onion is soft.
  • 2 Next, stir in the vegetables stock and beans. Bring to the boil, add the carrots and oyster mushrooms. Continue cooking for 3 minutes then add the bok choy and noodles. Continue to simmer for 2 minutes.
  • 3 Add the miso, enoki mushrooms, bean sprouts and spring onion. Serve immediately whilst vegetables are still crunchy and tender.
  • 4 Serve broth with lean protein e.g., add some shredded, poached chicken or fish, or tofu for a vegetarian meal.

Recipe Options


Omit the onion and a few spring onions; substitute garlic with garlic-infused oil; substitute mushrooms with red capsicum.

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