A Super Simple Miso Noodle Bowl with Arame, Stir Fried Mushrooms and Spinach

A Super Simple Miso Noodle Bowl with Arame and Spinach :: Sonja Dahlgren/Dagmar's Kitchen

Happy Monday! I hope everyone had the best weekend! Here in Gothenburg, we had the most perfect weekend when signs of summer finally made an appearance. And we enjoyed it mostly sitting on our new patio that we finished last summer. I even did my first outdoor yoga – so refreshing! I also worked a little bit in my kitchen garden and finally put some seeds in the soil.

How was your weekend?

On another note, I just came in here today to share a super simple recipe. I often forget to share these super simple recipes – things that I often make for lunch for myself, or that we make as a super fast dinner when we haven’t had time to plan what to eat. Check out the hashtag #misobowlsbysonja on Instagram for more inspiration!

The base here is obviously a good quality miso paste and good quality noodles, and with those two in the pantry, you can make a healthy and super yummy bowl of goodness in almost no time. Just use whatever vegetables, meat, chicken, tofu you have on hand and be creative!

I use different miso pastes from my favorite brand Clearspring (this is not sponsored), and prefer the ones that are unpasteurized, since pasteurization is known to kill microbes = unpasteurized miso has the best probiotic activity, which is super for your gut health – as you probably already knew? Buy it online, or take a look in your Asian grocery store to see what they have.

There’s also a huge difference in what kind of noodles you use. Unfortunately, the brands that you find in most Swedish supermarkets (often found on the Asian foods’ shelf) aren’t going to make your bowl or soup any justice. Skip those and look for King Soba noodles or Clearspring noodles which are the brands I use all of the time (not sponsored either!). This will make all the difference in flavor, and it also makes your bowl a lot healthier!

Also for the mirin, do make sure to use a good quality genuine Japanese brand with no added sugar or preservatives. You can also use a regular rice vinegar if you don’t have mirin.

Now, over and out – here’s the recipe! Hope you have a great week ahead! Check back on Wednesday for a super yummy summer salad!

A Super Simple Miso Noodle Bowl with Arame, Stir Fried Mushrooms and Spinach

This is not a soup, I just use the miso stock to make my bowl and the noodles juicy and yummy. But feel free to use more stock to make a soup instead.

serves 2

Miso stock
1 cup water
1-2 tsp barley miso paste
2 tsp rice mirin
1 tsp toasted sesame oil
a piece of fresh ginger, finely sliced or chopped

1) Bring the water to a boil. Add miso, mirin, sesame oil and ginger and turn off the heat.

To serve
200 g fresh mushrooms of your choice, thinly sliced
1 tbsp butter, ghee or coconut oil (unscented) to stir fry
sea salt and pepper
70 g fresh spinach
1/2 cup arame (seaweed), soaked in water for 10 minutes + drained
1/2 cup petits pois (small sweet peas) or edamame beans, fresh or from the freezer (thawed)

cooked soba noodles (make sure your brand is 100% buckwheat if you are intolerant)

radishes, finely sliced
scallions, finely sliced
fresh cilantro

1) Heat the butter/ghee or coconut oil in a cast iron pan and stir fry the mushrooms (in batches so it doesn’t get soggy) until browned. Season with salt and pepper. Remove from the pan and add the spinach, stir a few times until just tender. Remove from the pan.
2) Arrange the noodles and vegetables in two bowls, pour a little of the miso stock over the noodles (more if you like it to be a soup) and top with fresh radishes, scallions and lots of cilantro. Serve immediately!

A Super Simple Miso Noodle Bowl with Arame and Spinach :: Sonja Dahlgren/Dagmar's Kitchen

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