I wish I had chosen to make this noodle dish with udon instead of soba. Somehow the buckwheat taste doesn't go well with miso. I should have guessed as much because I don't recall ever seeing soba noodles served in miso soup. Anyway I am putting this down for records so that I will remember to try it again with udon that is!
Ingredients:
- 7 ounces dried udon or soba (cooked according to instructions)
- 2 garlic cloves (minced)
- 6 ounces shimeji mushrooms
- 2 tablespoons light soy sauce
- 2 teaspoons miso paste
- 2 tablespoons finely minced parsley
Preparation:
- Heat oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant.
- Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft.
- Lower the heat and add a ladleful of water, soy sauce and the miso paste. Stir until the miso is dissolved well.
- Adjust seasoning with salt and pepper and leave the sauce to simmer.
- Add noodles to the sauce. Stir well to coat every noodle
- Serve with chopped parsley.
Number of Servings: 2
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