Miso, mushrooms and sesame. It’s got to be one of my favourite flavour combinations. The sticky mushrooms are so good with the refreshing crisp lettuce and nutty sba noodles. And that dressing is where it’s at.
I made this a while ago for lunch and as a easy meat free dinner. 500g of mushrooms looks like a lot. But they cook down to next to nothing so don’t skimp or you’ll end up hungry!
I love the combination of butter and miso which is why I’ve suggested using it here. Always use a good quality butter or ghee as it seriously tastes better. I’m not a fan of skimping on quality when it comes to dairy.
The simple dressing for the noodles ay not seem like it has a lot of sesame oil in but the oil is very strongly flavoured so you don’t need a lot and I’ve added flaxseed oil as it is higher in omega 3’s than sesame oil and I’m a fan of including omega 3’s in my diet, my brain needs them ha.
Extra veg is squeezed into this dish by using a mix of soba and zucchini noodles. The zucchini noodles are served raw but you could drain the soba over them if you like yours better cooked.
Everything including the mushrooms can be served cold so it’s a perfect lunch option. you can also serve the noodles warm with the hot mushrooms and cold crunchy lettuce and cucumber for a really great mix of flavour, texture and temperature. That’s the ideal way to eat this dish.
1 tsp miso paste
1 Tbs tamari
1 tsp coconut sugar
1 Tbs ghee or butter (or coconut oil if vegan)
2 zucchini, spiralised
300g soba noodles
1 tsp sesame oil
1-2 tsp flaxseed oil
1 tbs sesame seeds, toasted
2 cups shredded cos or iceberg lettuce
1/2 cup cucumber
1/2 tsp chilli flakes
1 tsp lime juice
2 Tbs finely sliced spring onions
Combine the lettuce, cucumber lime juice and chilli.
Cook the soba noodles according to packet directions. Cool under running water and toss with the zucchini noodles, sesame oil, flaxseed oil (add 1 tsp to start then more if needed) and sesame seeds.
Finely slice mushrooms. Heat a large heavy based fry pan over medium heat. Add mushrooms and a splash of cold water. Cook until softened, moving frequently. (5-10 minutes depending on how thinly you’ve sliced).
Meanwhile in a small fry pan or saucepan combine the tamari, miso, ghee and cook until the ghee/butter has melted and combined with the other ingredients. Add this mixture along with the sugar to the mushrooms. Continue to cook until they become glazed and slightly sticky. I usually do this for at least 5 minutes. Add more water if they become dry.
Serve noodles with the lettuce and mushrooms on top.