This is an easy dish that I use for both lunch and dinner. I’ve never had it for breakfast, but I like it enough that I would. It’s also delicious hot or cold.
The noodles swim in a ginger garlic miso broth, steamed greens and mushrooms join in for a hearty pairing, and the fresh crunch combo of raw carrots and cucumbers balance out the texture. I like to top it off with sesame seeds, cilantro and sriracha sauce for a spicy kick. Once you have tried it I’m sure you will make it over and over again, each time creating a more personalized noodle bowl.
In the picture I used asian rice noodles, but I frequently use soba noodles as well. Either way these asian style noodles only take a few minutes to cook so the dish is ready in a flash.
Asian Noodle Bowl
- 2 Tablespoons red miso
- 1 Tablespoon ginger, freshly grated
- 1 Teaspoon garlic, freshly grated
- 1 pkg. rice noodles or soba noodles
- 10 mushrooms, quartered and steamed
- 4 stalks kale, stemmed and steamed
- 2 carrots, peeled and julienned or thinly sliced
- 1 cucumber, sliced
- toasted sesame seeds for garnish
- chopped cilantro for garnish
- sriracha sauce for garnish
In a large pot, bring 6 cups of water to a boil.
Add the miso, garlic, ginger and noodles. Simmer according to noodle package instructions, or about 5 minutes until noodles are tender.
Remove from heat. Divide the noodles between 4 bowls. Ladle the broth into the bowls.
On the side of the noodles add steamed mushrooms and kale.
Place a small handful of carrots and cucumbers alongside the mushrooms and kale.
Garish by sprinkling with sesame seeds and cilantro, and drizzling with sriracha.