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Cooking 101
The ratio of veggies to noodles in this dish is something we absolutely stand by. They add texture to dish while packing it with nutrients. This recipe is a great make ahead option if you’re doing meal prep, too!
Chef Tip: You can use a spiralizer for the carrots, or shave them into ribbons with a vegetable peeler. Feel free to sub in any of your favorite greens here, too.
Vegetable oil
1lb mushrooms, sliced
½ pouch of Haven’s Kitchen Gingery Miso sauce
16 ounces rice noodles, cooked per instructions
4 cups vegetable or chicken broth
1 teaspoon sesame oil
2 cups shredded kale or baby spinach
3 scallions, chopped
1 carrot, cut into matchsticks
1/4 cup fresh cilantro, chopped
2-4 soft or hard boiled eggs
sesame seeds
Heat a soup pot or Dutch oven over medium heat. Add the oil and mushrooms. Sauté for 3-5 minutes, stirring occasionally, until the mushrooms are tender and crispy
Add a ½ pouch of Gingery Miso sauce and combine. Then add the broth & sesame oil, and bring to a simmer
Add noodles and greens to pot and let wilt for a minute
Ladle the soup into bowls. Garnish with scallions, carrot sticks, cilantro, eggs and sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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