I'm not sure if there's anything more comforting than a good, veggie packed noodle bowl!
Asian noodle bowls are hands down my favourite kind of meal to enjoy on a cozy, cold, rainy day. There's something about slurpy, spicy noodles that warms my heart. This noodle bowl gave me all of those warm, comforting feelings; from the falvourful spicy broth, and the deep earthy flavours of the mushrooms, to that perfect crunch of patchoi, finished with silky bites of tofu. I promise you when I say, that this Miso Udon Noodle Bowl is a must try!
See below for the recipe and step-by-step video.
Yield 2-3 servings
2 Cups Sliced Mushrooms
2 Cups Patchoi, roughly chopped (or sub for book choy)
2 Bundles Udon Noodles- I used https://www.rolandfoods.com/
2 Tbl Sesame Oil
2 Garlic cloves, finely chopped
1-2 Inches Fresh Ginger, grated
1 tsp Turmeric Powder
2 Tbl Miso Paste
2 Cups Veggie Stock
1 Cup Water
1 Pack Extra Firm Silken Tofu, cut into cubes- I used https://www.morinu.com/
1-2 Chili Peppers, sliced
Heat a stock pot on medium heat, then add the sesame oil.
When the oil is heated, add the garlic, ginger, turmeric and miso paste. Stir until fragrant.
Pour in 1/2 cup of the veggie stock and stir until the miso paste dissolves and the liquid becomes creamy. Then, add the remainder of veggie stock and water, and simmer until almost boiling.
Now, add the Undon noodles, then toss in the Patchoi and mushrooms, and stir to combine.
Cover and allow to cook for approximately 8 minutes.
Remove cover, add the cubed tofu and sliced chilis, stir together to combine and cover again for another 2-3 minutes, until all of the flavours are combined and the noodles are cooked through.
Remove from heat and serve in a bowl, topped with toasted sesame seeds and sliced chilis or chili flakes.
Tasty Tip: For extra flavour, drizzle with some of my Epic Asian Sesame Soy Dipping sauce. Find the recipe on my blog. https://www.theyouthfulvegan.com/post/asian-rice-paper-rolls-with-sesame-soy-dipping-sauce