Mushroom Garum-Inspired Noodle Bowl

Ingredients

• 1 Pound cremini mushrooms - 1 pound, thinly sliced, thinly sliced
• 18 Ounce fresh udon noodles - 18 ounces
• 1 Pound baby bok choy - 1 pound, halved lengthwise, halved lengthwise
• 3 Tablespoon white miso paste - 3 tablespoons
• 3 Tablespoon soy sauce - 3 tablespoons
• 2 Tablespoon rice vinegar - 2 tablespoons
• 1 Tablespoon toasted sesame oil - 1 tablespoon
• 1 Tablespoon canola oil - 1 tablespoon
• 3 Count garlic - 3 cloves, minced, minced
• 1 Tablespoon fresh ginger - 1 tablespoon, grated, grated
• 4 Each scallions - 4, thinly sliced, thinly sliced
• 1 Tablespoon toasted sesame seeds - 1 tablespoon

Instructions

1. Prep vegetables and sauce

   1. *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.

2. Cook the udon

   2. 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.

3. Brown the mushrooms

   3. 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.

4. Build the garum-inspired sauce

   4. 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*.

5. Cook the bok choy

   5. 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*.

6. Toss and serve

   6. 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.