Miso Mushroom Noodle Bowl

Prep Time: 5 mins. | Cook Time: 15 mins.

2 tablespoons vegetable oil

2 shallots, finely sliced

2 small hot chili peppers, finely sliced

2 cloves garlic, minced

1x 1-inch piece ginger, grated

3 tablespoons yellow miso paste

2 tablespoons soy sauce

4 cups mushroom or vegetable broth

2 cups mixed mushrooms (I used white, crimini and shiitake and left the shiitake intact, quartered the white and finely sliced the crimini)

200g fresh soba noodles handful cilantro, roughly chopped

Heat the vegetable oil in a large pot (big enough to hold all the broth and other ingredients).
Over a medium-high heat sauté the shallots, chili peppers, garlic and ginger until they are just starting to soften, but don’t let them colour.
Add the miso paste and soy sauce and stir to thoroughly coat the shallot mixture.
Add the broth, increase the heat and bring to a boil.
Add the mushrooms and bring back to the boil.
Add the noodles and cook for a remaining 4-5 minutes – the noodles and the mushrooms should be “al dente”.
Divide amongst four bowls and serve with a scattering of cilantro.