Description
A flavorful and comforting one-pot miso pasta dish featuring tender mushrooms, green onions, and a creamy coconut milk-based sauce enriched with miso paste and nut butter. This easy-to-make recipe comes together quickly and is perfect for a nourishing weeknight dinner.
Ingredients
Oils
- 2 tablespoons avocado or olive oil (divided)
Vegetables
- 8 oz. fresh mushrooms (shiitake recommended, or cremini/button)
- 4 green onions (white and light green parts separated, dark green parts for garnish)
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
- To garnish: Sesame seeds & shredded red cabbage
Liquids & Broth
- 2 cups vegetable broth
- 1 (15 oz.) can coconut milk
Pasta & Sauces
- 10 oz. brown rice noodles (e.g., ramen or pad thai noodles)
- 2 tablespoons tamari
- 2 tablespoons peanut or almond butter
- 1½ tablespoons white miso paste
- Juice & zest of one lime
- Salt (to taste, if needed)
Instructions
- Cook Mushrooms: Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the mushrooms and cook until their liquid evaporates and they turn lightly browned. Remove them from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the pan. Cook the white and light green parts of green onions for one minute, then add minced garlic and ginger. Stir frequently and cook for another minute until fragrant.
- Add Liquids and Pasta: Pour in the vegetable broth and coconut milk, stirring to combine. Add the brown rice noodles; if the noodles are long, allow them to soften in the liquid before pressing them down to submerge fully.
- Simmer Pasta: Once the liquid reaches a boil, reduce heat to low so it simmers gently. Stir every few minutes gently to avoid breaking the noodles. Cook for 10 to 15 minutes until the noodles are tender and most liquid is absorbed.
- Prepare Sauce Mixture: While pasta cooks, whisk together tamari, white miso paste, peanut or almond butter, lime juice, and lime zest until smooth.
- Combine and Season: When most liquid is absorbed, stir in the tamari-miso sauce mixture and add salt to taste if needed. Return the mushrooms to the pan, and add an extra splash of vegetable broth if the pasta needs more moisture.
- Serve: Once pasta is fully cooked and sauce is creamy, serve immediately. Garnish with sesame seeds, the reserved dark green parts of green onions, shredded red cabbage, and lime wedges on the side.
Notes
- Longer noodles may need a few minutes to soften before fitting into the pan; this is normal and will not affect cooking.
- Be gentle when stirring the noodles to prevent them from breaking apart.
- Adjust salt carefully as tamari and miso paste provide plenty of umami and saltiness.
- This dish is dairy-free and can easily be made vegan by ensuring your broth and miso paste are vegan-certified.
- For added protein, consider topping with toasted tofu or edamame.
