40m$19.12Mushroom Garum-Inspired Noodle Bowl
A vegan mushroom noodle bowl with miso-soy garum-inspired depth, rice vinegar brightness, and crisp-tender bok choy.
- Rating
- 3 stars from 1 rating
- Energy
- 556 calories per serving
- Protein
- 22.2 g per serving
- Carbs
- 91.1 g per serving
- Fat
- 11.7 g per serving
- Sodium
- 2883 mg per serving
Shopping options
toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
white miso paste
3 Tablespoon
Norita® White Miso Soy Bean Paste
13%
toasted sesame seeds
1 Tablespoon
Sun Luck® Toasted Sesame Seeds
10%
canola oil
1 Tablespoon
Kroger® Pure Canola Oil
2%
fresh ginger
1 Tablespoon
Organic Ginger Root
30%
cremini mushrooms
1 Pound
Simple Truth Organic® Whole Baby Bella Mushrooms
100%
rice vinegar
2 Tablespoon
Nakano® Natural Rice Vinegar
8%
fresh udon noodles
18 Ounce
Wei-Chuan Organic Japanese Udon
56%
baby bok choy
1 Pound
Organic Baby Bok Choy
80%
soy sauce
3 Tablespoon
Kikkoman® Soy Sauce
15%
scallions
4 Each
Organic Green Onions
67%
garlic
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- fresh udon noodles-18 oz
- cremini mushrooms-1 lb
- baby bok choy-1 lb
- white miso paste-3 tbsp
- soy sauce-3 tbsp
- rice vinegar-2 tbsp
- toasted sesame oil-1 tbsp
- canola oil-1 tbsp
- garlic-3 cloves
- fresh ginger-1 tbsp
- scallions-4 each
- toasted sesame seeds-1 tbsp
Slice the mushrooms, halve the bok choy, mince the garlic, grate the ginger, and slice the scallions. In a small bowl, whisk the white miso paste, soy sauce, rice vinegar, toasted sesame oil, and 1/2 cup hot water until smooth.
Keep the chef’s knife angled away from fingers while slicing, halving, mincing, and grating.
Bring a saucepan of water to a boil. Add the udon noodles and cook until loosened and chewy, about 2 to 3 minutes; reserve 1/2 cup noodle water, then drain.
Use caution when draining noodles, as boiling water and steam can burn.
Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook undisturbed for 4 minutes, then stir and cook until deeply browned and the skillet looks nearly dry, 5 to 6 minutes more.
Keep the skillet handle turned inward and reduce heat slightly if the oil begins to smoke.
Add the garlic and ginger to the mushrooms and cook until fragrant, about 30 seconds. Pour in the miso-soy mixture, scrape up browned bits, and simmer until glossy and savory-smelling, about 2 minutes; the mushrooms, miso, soy sauce, and rice vinegar form the vegan garum-inspired sauce.
Add the bok choy cut-side down around the mushrooms with 2 tablespoons reserved noodle water. Cover and cook until the stems are crisp-tender and the greens are bright, about 2 to 3 minutes.
Open the lid away from your face and hands to avoid steam burns.
Add the drained udon to the skillet and toss until well coated and silky, adding more reserved noodle water 1 tablespoon at a time if needed. Fold in the scallions, divide into bowls, and top with toasted sesame seeds.
Use a dry towel or oven mitt if handling the hot skillet.
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