Miso Mushrooms with Udon Noodles
Miso Mushrooms with Udon Noodles



  • 3 tbsp miso paste
  • 2 tbsp mirin
  • 3 tbsp dark soy sauce
  • 2 crushed garlic cloves
  • 1 tbsp sesame oil
  • 4 large portobello mushrooms
  • 450g wok-ready udon noodles
  • 1 tbsp toasted sesame seeds
  • 4 spring onions, sliced
  • Preheat the oven to 200C. Whisk together the miso, mirin, soy sauce, garlic, and half the sesame oil in a bowl. Line a baking tray with foil, place the mushrooms in the middle, and scrunch the sides to create an open parcel. Pour in the miso mix, turning the mushrooms to coat. Seal the parcel loosely with the foil, and bake for 30 mins.
  • When the mushrooms are ready, heat the rest of the oil in a wok, and stir-fry the noodles until heated through. Divide between four bowls, then top each bowl with a mushroom and pour over the sauce from the parcel. Scatter with spring onions and sesame seeds, and serve.
35 mins
4 serving

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