Miso Noodle Bowls with Roasted Mushrooms

So much umami flavor in these Miso Noodles! Mushrooms are soaked in a marinade and then roasted to perfection. While the mushrooms roast, the noodles (of your choice) are combined with a flavorful sauce made with miso paste, peanut butter, sesame oil, and chili garlic sauce. Combine with edamame, green onions, and sliced radishes for the best comforting noodle bowls!

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!

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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 (opens in a new tab)
• Peanut Butter
• Toasted Sesame Oil (opens in a new tab)
• Chili Garlic Sauce (opens in a new tab)
• Low-Sodium Soy Sauce – Tamari or coconut aminos (opens in a new tab) 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:

1. Whisk together the mushroom marinade, then let the mushrooms soak while the oven preheats.
2. Roast the mushrooms on a baking sheet.
3. While the mushrooms roast, cook the noodles and drain.
4. Whisk the miso peanut butter sauce together and combine with the noodles (until evenly coated).
5. 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 (opens in a new tab) 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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