Miso Mushroom Noodle Bowls

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Servings: 4 Prep: 30 min Dairy Free Stovetop Added 3 months ago Updated 3 months ago

Ingredients

1 small onion 2 ½ inches fresh ginger 8 ounces cremini mushrooms 3 tablespoons cilantro 1 chile pepper 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic ¼ cup miso paste 3 tablespoons tamari 6 cups chicken broth 8 ounces soba noodles

Instructions

1. Peel and finely slice onion. Peel and mince ginger. Slice mushrooms. Finely chop cilantro. Wearing gloves to avoid burning, slice chili pepper and remove seeds.

2. Heat a large pot over medium heat, and add the oil, onion, chili pepper, garlic, and ginger. Sauté until onions are softened.

3. In a small bowl, thoroughly mix the tamari and miso paste until combined, then add to the onion mixture.

4. Add the mushrooms and broth and bring to a boil.

5. Add the soba noodles and cook an additional 5 minutes until noodles are al dente.

6. Serve topped with cilantro.