Miso Coconut Green Noodle
Moroheya noodles bathed in miso coconut broth with mushrooms & kale. Delicious & nutritious.
Ingredients
- 1 Pack green noodles
- 5 tablespoon olive oil
- 8 Pcs mushrooms
- 1 Bunch kale
- 1 Bulb onion
- garlic & ginger optional (mince if you do have)
- 1 Can coconut milk
- 3 tablespoon 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.