Buckwheat Noodles in Mushroom Miso Broth Recipe

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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