Saucy miso mushrooms with udon noodles

Saucy miso mushrooms with udon noodles

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(4 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal262
  • fat7g
  • saturates1g
  • carbs38g
  • sugars8g
  • fibre5g
  • protein10g
  • salt3.4g
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Ingredients

  • 3 tbsp miso paste or miso glaze
  • 3 tbsp mirin
  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 garlic cloves, crushed
  • 1 tbsp sesame oil
  • 4 large or 8 small Portobello mushrooms
  • 3 x 150g packs straight-to-wok udon noodles
  • 1 tbsp sesame seeds, toasted
  • 4 spring onions, finely sliced on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.

  2. About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

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Comments, questions and tips

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flauffy
21st Aug, 2017
I cooked this dish for friends; the mushrooms were beautiful especially in the marinade but my only complaint would be lack of sauce to cover the noodles. I mixed up more of the sauce as the noodles were cooking otherwise the dish could've been a bit dry.
Saize
4th Jun, 2015
I made this dish especially for me and my husband. We truly enjoyed. Differently be making this dish again.
jofranks
4th Jun, 2015
3.8
Lovely flavours and a really simple mid-week dish. Added a dash of sherry for extra layer of taste.
audreytotaldietfood
3rd Jun, 2015
Love this Asian style recipe ! Our clients love when we do this kind of recipe http://yourplan.totaldietfood.com/
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