Miso Mushroom Noodle Skillet
This Miso Mushroom Noodle Skillet is a quick and satisfying meal, perfect for a weeknight dinner with its savory umami flavors.
Ingredients
- 200 grams whole wheat spaghetti
- 2 tablespoons olive oil
- 450 grams mixed mushrooms, sliced (cremini, shiitake, oyster)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon grated fresh ginger
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 0.5 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- 0.5 cup frozen peas
- 4 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Cook 200 grams whole wheat spaghetti according to package directions in a large pot until al dente. Drain well and set aside, reserving 0.5 cup of the pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add 450 grams sliced mixed mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and brown nicely.
- Add 1 medium finely chopped onion, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger to the skillet with the mushrooms. Cook for another 3-4 minutes until the onion softens and becomes fragrant.
- In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 0.5 teaspoon red pepper flakes (if using) with 0.5 cup of the reserved pasta water until smooth.
- Pour the miso sauce into the skillet with the mushrooms and onions. Add 2 cups vegetable broth and bring the mixture to a simmer. Cook for 2-3 minutes, allowing the flavors to meld.
- Add the cooked 200 grams whole wheat spaghetti and 0.5 cup frozen peas to the skillet. Toss everything together until the noodles are well coated and the peas are heated through. If the sauce seems too thick, add a splash more vegetable broth or pasta water.
- Divide the Miso Mushroom Noodle Skillet among four serving bowls. Garnish each serving with 1 thinly sliced green onion and 0.5 tablespoon toasted sesame seeds. Serve immediately.