Miso Noodles with Mushrooms and Cabbage
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Running on Real Food · by Deryn Macey★ 5.0 (5)

Miso Noodles with Mushrooms and Cabbage

NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 28%
CARBS 68G62% OF CAL
7G FIBER0G ADDED0G INTRINSIC47G OTHER15G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Saucy miso noodles with cabbage, mushrooms, and tempeh tossed in a creamy miso-tahini sauce. Ready in 20 minutes in one pan with a savory, umami-rich flavor. A satisfying plant-based bowl perfect for quick weeknight dinners.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp white miso paste (40 g)
  • 2 tbsp tahini or peanut butter (35 g)
  • 2 tbsp maple syrup (35 g)
  • 2 tbsp tamari or reduced sodium soy sauce (30 mL)
  • 2 tbsp sesame oil (30 mL)
  • 1 tbsp rice vinegar (15 mL)
  • 2 tsp chili-garlic sauce (sambal oelek or Sriracha)
  • 4 cloves garlic, grated or crushed (20 g)
  • ⅓ cup warm water
  • 250 g dry wheat noodles (Chinese style lo mein, soba or ramen )
  • 3 cups green cabbage, chopped (215 g)
  • 3 cups sliced mixed mushrooms (approx. 160 g)
  • 1 small white onion, thinly sliced (1 cup/120 g)
  • 1 bunch green onions, thinly sliced
  • Optional: 250 g tempeh or tofu (cut into small cubes)
  • 1 tbsp tamari
  • green onions (thinly sliced)
  • sesame seeds
  • toasted nori (thinly cut)
PREP
10M
SODIUM
1959MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.