My good friend Camilla came to stay and in the evening, after work, I quickly put together this simple but tasty noodle dish for us.
Mushrooms are a wonderful choice for vegetarians. If you go to a good green grocer (mine is Evergreen on Wexford St, Dublin 2) you will find a wide variety, all with their own, taste, texture and appearance.
Why eat fermented foods like miso paste? Research show that fermented foods aid in digestion, support immune function, and increase overall nutritional status by adding B vitamins and anti-inflammatory omega-3 fatty acids.
Shitake Mushroom Noodles
2 handfuls of shitake mushrooms
1 ½ cups baby spinach leaves
1 packet of firm tofu
2 tablespoons brown rice miso paste
¼ cup tamari soy sauce
1 teaspoon ginger powder
½ teaspoon garlic powder
1 teaspoon sesame oil
1 teaspoon sesame seeds for garnish
1 packet Japanese soba (buckwheat) noodles
Slice the mushrooms and tofu into even slices.
Sauté the mushrooms in a pan with the sesame oil for 3-5 minutes or until they soften.
Meanwhile, combine the miso paste, soy sauce, ginger powder and garlic powder in a small jug.
Cook the soba noodles as per the packet instructions.
Add the sliced tofu to the pan with the mushrooms and poor over ½ the sauce.
Allow the tofu and mushrooms to cook in the sauce for a further 5 minutes then add the spinach and drained noodles.
Poor the remaining sauce into the pan and stir making sure everything is well coated.
Serve sprinkled with sesame seeds.