Miso Roasted Mushroom Noodle Bowls
I love how easily this healthy dinner recipe comes together. It’s vegetarian, easily made vegan, gluten-free, and so full of flavor! The savory noodles in a hearty miso sauce, the roasted marinated mushrooms, all balanced with crunchy sliced radishes and cooked edamame. It’s SO good! This is a recipe you’ll definitely want to hit save on!
Here’s what’s in this post:
- What You’ll Need for the Recipe
- How to Make Miso Noodles with Roasted Mushrooms
- Storing Leftovers
- More Healthy Dinner Recipes You’ll Love
- Jump to Recipe
You’ll Also Love: 100+ Quick Healthy Dinner Ideas (30 Minutes Or Less)
What You’ll Need for the Recipe
Noodles
- Noodles (of choice) – I used brown rice noodles, but soba, udon, ramen, or shirataki noodles are all great options.
- White Miso Paste
- Peanut Butter
- Toasted Sesame Oil
- Chili Garlic Sauce
- Low-Sodium Soy Sauce – Tamari or coconut aminos are also great for a gluten-free option.
- Maple Syrup – or honey
- Rice Vinegar
- Minced Garlic
Mushrooms
- Shiitake Mushrooms – Baby bella or white mushrooms work great, too!
- Olive Oil
- Maple Syrup
- Low-sodium soy sauce/tamari
- Paprika
- Garlic Powder
- Onion Powder
For Serving
- Green Onion – and/or Thai basil
- Cooked Shelled Edamame
- Thinly Sliced Radish
How to Make Miso Noodles with Roasted Mushrooms
Making this recipe is actually super easy! Here’s how to put together Miso Noodles with Roasted Mushrooms:
- Whisk together the mushroom marinade, then let the mushrooms soak while the oven preheats.
- Roast the mushrooms on a baking sheet.
- While the mushrooms roast, cook the noodles and drain.
- Whisk the miso peanut butter sauce together and combine with the noodles (until evenly coated).
- Add in the roasted mushrooms and edamame, then top with green onions and sliced radishes. Enjoy!
Optional: Feel free to add cooked tofu, chopped carrots (or any veggies you want), or a fried egg! You can also add red pepper flakes to really take these bowls up a notch.
Storing Leftovers
Miso Noodle Bowl leftovers can easily be stored in an airtight container in the refrigerator for up to 3-4 days! When ready to enjoy, simply warm the meal in the microwave for 1-2 minutes and add toppings right before enjoying. I like to add a little splash of coconut aminos (or soy sauce) before reheating to keep moisture in!
More Healthy Dinner Recipes You’ll Love
- Sesame Tahini Noodles
- Easy 30-Minute Chicken Fried Rice
- Roasted Harissa Stuffed Eggplant
- Spicy Cashew Chicken Noodle Bowls
- Mahi-Mahi Fish Taco Bowls
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Miso Noodle Bowls with Roasted Mushrooms
Ingredients
Noodles
- 8 ounces noodles of choice (I used brown rice noodles)
- 2 Tablespoons white miso paste
- 1 Tablespoon peanut butter
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon chili garlic sauce
- 2 Tablespoons low-sodium soy sauce or tamari (or coconut aminos)
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon rice vinegar
- 2 teaspoons minced garlic
Mushrooms
- 12 ounces sliced shiitake (baby bella or white mushrooms)
- 2 Tablespoons olive oil
- 2 Tablespoons maple syrup
- 3 Tablespoons low-sodium soy sauce or tamari (or coconut aminos)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Serving
- 1/3 cup sliced green onion and/or Thai basil
- 1 cup cooked shelled edamame
- 1/2 cup thinly sliced radish
Instructions
Roast Mushrooms
- Whisk together the olive oil, maple syrup, soy sauce/tamari, paprika, garlic and onion in a dish.
- Pour on top of the sliced mushrooms and set aside to marinate while oven preheats.
- Preheat the oven to 400 degrees Fahrenheit.
- Add the mushrooms to a greased baking dish/sheet and roast for 25-30 minutes, tossing halfway.
Prepare Miso Noodles
- Meanwhile, bring a pot of salted water to a boil and cook noodles according to package instructions.
- Whisk the miso paste, peanut butter, sesame oil, chili garlic sauce, soy sauce, maple syrup, rice vinegar, and garlic together.
- Combine with the noodles until evenly coated.
- Toss in the edamame and mushrooms once cooked. Garnish with sliced radish, green onion and/or thai basil. Enjoy!
Chef Dennis says:
Your miso noodle bowl was a big hit at my house. It’s been requested that I make it again next week
Lathiya says:
This noodle bowl calls my name. This miso-roasted mushroom noodle looks lip-smacking.
Kushigalu says:
Love mushrooms and noodles and this sounds like a great recipe to try. Making this for dinner soon.
Jacqueline Debono says:
After a Easter weekend with lots of meat, tomorrow is definitely a meatless day and this mushroom noodle bowl looks perfect. Love that it’s quick and easy to put together too!
Julie says:
What a lovely recipe for noodle bowls! I love the miso in this and how flavorful it all came together. SO tasty.
Amy Liu Dong says:
I may say that this is such a unique noodle recipe, as the noodle will be roasted. I’ll definitely make this at home and see what this tastes like as the looks are really tempting.