This simple yet flavorful dish combines the creaminess of coconut milk and umami richness of miso is the backdrop of chewy moroheya noodles.
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What is moroheya
Moroheya has been cultivated in Egypt since the ancient times and has been said to be the food of royalty due to its nutritional value. Harvested only twice a year, the leaves used in these noodles are from Thailand where the climate is perfect. I’m really glad that Green Noodle makes this magical plant noodles easily available to us.
Inspiration
This dish is inspired by the color green. We used kale, green noodles and scallions. Vitamins A, C, & K, calcium, potassium, and fiber can be found in green vegetables. The fusion of miso and coconut milk is my go to whenever I need to make something with a lot of flavor easily. Mushrooms simmering with this broth will surely be a tasty meal. Try sauteing anything and pour in some miso and coconut milk and you will instantly elevate your dish.
What you need
- Moroheya Noodles
- Mushrooms
- Kale
- Onions
- Miso paste
- Coconut Milk
- Scallion
- Sesame oil
- Garlic & ginger (optional)
What you do
- Cook green noodles as directed in package. Moroheya doesn’t take long to cook, give it around 5 mins in a pot of boiling water. Rinse and strain through running cold water. Set aside.
- Saute aromatics, onions garlic and a little ginger if you have.
- Throw in kale and mushrooms, keep on sauteeing till the mushrooms soften up a bit.
- Dissolve miso using a can of coconut milk and add to the pan.
- Stir in noodles, adjust the taste by seasoning and garnish with sliced green onion / scallions.
Miso Coconut Green Noodle
Ingredients
- 1 Pack green noodles
- 5 Tbsp olive oil
- 8 Pcs mushrooms
- 1 Bunch kale
- 1 Bulb onion
- garlic & ginger optional (mince if you do have)
- 1 Can coconut milk
- 3 Tbsp miso
- 1 Stalk green onion for garnish
Instructions
- Cook noodles according to package direction. Moroheya green noodles cook easily. Strain and run through cold water. Drizzle and toss in oil to prevent sticking.
- in a pan, drizzle olive oil, saute aromatics, keep stirring until translucent. Throw in kale and mushrooms, keep on cooking until they soften up a bit. Season as you go.
- Dissolve 2-3 tablespoons of miso in coconut milk then add to the pan. You may adjust the taste by adding agave. A little sweetness will really enhance the overall flavor of the dish. Use your intuition, tasting as you go.
- Throw in the noodles, turn the fire off. Make sure noodles are evenly distributed and bathed in your tasty broth. Garnish with sliced green onions and serve.
