Recipe ·
Creamy Garlic Miso Noodles
Nothing screams comfort food like a big bowl of noodles. And when you mix in a creamy, miso sauce with lots of garlic.... well you're just going to have to take our word for it, they are incredible! Makes 2-4 servings.
Ingredients
- 1 medium yellow onion (about 2 cups)
- 1 cup low sodium vegetable broth
- 3-4 teaspoons minced garlic
- ½ cup raw cashew
- ½ cup water
- 1 heaping tablespoon white miso
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- pinch of salt
- 12 oz brown rice spaghetti
- 16 oz baby bella mushrooms
- 1 tablespoon low sodium soy sauce
- chopped green onions and toasted sesame seeds for garnish
Instructions
- Clean and slice mushrooms, set aside.
- Dice onion and add to saucepan with 1 cup veggie broth
- Cook until liquid has almost evaporated, then stir in garlic
- After 30 seconds, add the onions & garlic to your blender
- Also add the cashews, water, spices, and miso to the blender
- BUT DON'T BLEND YET. Set aside for now.
- Prepare pasta according to package directions
- Do not drain yet but remove ½ cup pasta water and add to blender
- Now you can blend the sauce until it's smooth and creamy
- Add mushrooms to a large saute pan along with the soy sauce
- Cook until their liquid has been released and mostly evaporated
- Drain pasta and add it to your mushrooms
- Add cream sauce and stir to mix well ensuring everything is coated
- Simmer for a minute or two until sauce thickens
- Garnish with chopped green onions and/or toasted sesame seeds if desired
(Attributed to https://www.brandnewvegan.com/recipes/pasta-rice/miso-noodles)
