Noodle Bowl with Miso Soy Sauce

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This has been one of my recent go-to recipes because it is simple and easy to change up. Although I give guidelines on what vegetables to use, you can simply use whatever is in the fridge. The miso soy sauce is delicious and gives this meal a wonderful flavor! This recipe was inspired by Naturally Ella.

Soba noodle bowl with miso soy sauce

Ingredients:

Noodles

Vegetables

  • 2 Tbsp. sesame oil

  • 1 bunch of diced scallions, some greens reserved for topping

  • 2 cups broccoli florets

  • 1 cup sliced/chopped carrots

  • 1 cup peas

  • 2 cloves garlic, minced

  • 1 Tbsp. minced ginger

  • 3 Tbsp. fresh cilantro (or 1.5 Tbsp. dried)

  • 1 Tbsp. toasted sesame seeds

Sauce

  • 1/4 cup Bragg Liquid Aminos (or soy sauce)

  • 2 Tbsp. apple cider vinegar

  • 1 Tbsp. miso paste (I prefer Miso Master brand which I get refrigerated at our Natural Living Center)

  • 2 tsp. maple syrup (or sweetener of choice)


Instructions:

  1. Heat a wok or large skillet over medium heat. Add the sesame oil followed by the scallions, broccoli, and carrots. Cook, stirring occasionally, until the broccoli and carrots are starting to soften. Add in the peas, cooking for 3 to 4 more minutes, or until everything is tender. Add in the garlic and ginger, cooking for a minute more.

  2. Meanwhile, cook noodles according to package instructions.

  3. While the veggies and noodles are cooking, whisk together the ingredients for the sauce in a small bowl. Add the sauce to the cooked vegetable mixture and cook for one to two minutes just to warm the sauce.

  4. When noodles are done, drain them and add them to the skillet and cook for a couple minutes, just to lightly fry the noodles. Stir in the cilantro and sesame seeds.

Noodle bowl with miso soy sauce