Umami Bomb Miso Mushroom Pasta
Brown mushroom
35 minutes
Budget
Vegetarian
Ingredients
2 servings
300g
of mushrooms
1/2 teaspoon
garlic powder
1 teaspoon
smoked paprika
1 teaspoon
white miso paste
1 tablespoon
vegan butter or olive oil
1/2 cup
plant-based milk
1 teaspoon
of chili flakes
1
serving of noodles (ramen, udon etc)
Salt
1tbsp
dark soy
1tbsp
maple syrup
1tsp
smoked paprika
1tsp
garlic powder
1tsp
onion powder
Recipe
Step 1.
Slice and marinade your mushroom bacon and then air fry at 200c for 10-12 minutes until you reach desired crispiness.
Step 2.
For the sauce: Blend the mushrooms, garlic powder, smoked paprika, miso paste, and plant-based milk in a blender until smooth and creamy.
Taste and adjust the seasoning.
Step 3.
Cook your noodles according to the package instructions. Reserve a bit of the starchy cooking water to help the sauce cling to the noodles later.
Step 4.
In a pan over medium heat, warm the vegan butter or olive oil (if using). Add chlili flakes for a spicy kick.
Pour the blended sauce into the pan and stir until heated through. Add a splash of noodle cooking water to loosen the sauce, if needed.
Step 5.
Toss the cooked noodles in the sauce until well-coated. Heat for 1–2 minutes to let the flavours meld.
Transfer the noodles to a bowl. Garnish with chopped green onions, sesame seeds and chilli crisp oil.
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