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!
Jere Cassidy says:
This is a must-make recipe and something I could just dig into all the time.
Jamie says:
I love all these flavors here and how easy it is to make these noodles! This makes a great lunch and dinner and it’s super delicious too!
Robin Sparks says:
Noodles are a weakness of mine, so I thoroughly enjoyed this dish.
Linda says:
Me-so love this noodle! It’s quick, easy, and delicious
Marta says:
I love how quickly this recipe came together and how flavorful it was. Thank you for sharing!
Stine Mari says:
This is so delicious! I love the miso roasted mushrooms and who doesn’t love noodles!
Natalia says:
What a delicious combination! I love mushrooms and miso. Can’t wait to try your Mushroom Noodles recipe!
Lesli Schwartz says:
I love the use of miso in this sauce! It really highlights the flavors of the mushrooms, and the rice noodles soaked up that beautiful sauce!
Natalie says:
Yum, such a delicious dinner option. Quick and easy. I love it! Can’t wait to make this for me and my hubs. Thnaks!
Capri Lilly says:
I love that this bowl is vegetarian and gluten-free. I used coconut amino instead of soy sauce and it was delish!
Terra @ Terra's Bites says:
I have 1 word for this: UMAMI! Mushrooms and miso are a few of my favorite flavors on the planet, and you nailed umami with this noodle bowl. Thank you so much!
Sara says:
I love mushrooms and noodles together, so this sounds amazing!
Maggie Unzueta says:
This is exactly what I want for lunch. YUM!
Amy says:
Love all the colors! And Noodle bowls for under 30 minutes? I’m in 🙂
Christine McMichael replied:
Thank you, Amy! 🙂
Karen @ Seasonal Cravings says:
Hurray for noodle bowls! Love it!
Christine McMichael replied:
Thanks, Karen! They were delicious!