Creamy miso-and-mushroom broth with noodles
2
Easy
10 minutes
15 minutes
"A simple, one-pan lunch that’s full of flavour and takes less than 15 minutes from start to finish. Silken tofu blends into a gorgeously creamy sauce with peanut butter, tamari and miso – all poured over soft mushrooms and tumbled through your favourite noodles. This is delicious served with a spoonful of chilli oil." - Ella Mills
Ingredients
Method
- 2 T sesame oil
- 3 garlic cloves, crushed
- small chunk of ginger (about 30 g), peeled
- sea salt, to taste
- 2 servings of noodles (about 75 g per person; any kind you like)
- 1 lime, juiced
- sesame seeds, for serving (optional) For the sauce:
- 1 block silken tofu (about 300 g)
- 2 T smooth peanut butter
- 2 T tamari or soya sauce
- 2 cups water
Method
Ingredients
1. To make the sauce, simply put all the sauce ingredients into a high-speed blender and blend until smooth and creamy.
2. Heat the sesame oil in a large saucepan over a medium-high heat. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the mushrooms and a pinch of salt and cook for 5 minutes, until the mushrooms are soft and golden.
3. Pour the sauce into the pan, stir and bring to the boil, then reduce the heat to a gentle simmer. Add the noodles to the pan, cover with a lid and cook for as long as the packet suggests – usually around 5-10 minutes. Stir occasionally to ensure the noodles don’t stick to the bottom of the pan.
4. Once the noodles are cooked, stir in the lime juice and divide between bowls. Scatter over some sesame seeds before serving, if using.
Find more noodles recipes here
Photographer: Clare Winfield
Extracted with permission from Quick Wins: Healthy Cooking for Busy Lives by Ella Mills
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