Portobello and Miso Udon Noodles

Charmaine Lu -
  • 3 tbsp miso paste
  • 3 tbsp mirin
  • 3 tbsp dark soy sauce
  • 2 crushed garlic cloves
  • 1 tbsp toasted sesame oil
  • 4 large portobello mushrooms
  • 3 x 150g packs of wok-ready udon noodles
  • 1 tbsp toasted sesame seeds
  • 4 sliced spring onions
  • Preheat the oven to 200C. Mix the miso, mirin, soy sauce, garlic and half the sesame oil in a bowl, then line a baking tray with foil, pop the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mixture, coating the mushrooms well. Scrunch the parcel closed, and bake for 30 mins.
  • 5 mins before the mushrooms are ready, heat the remaining oil in a wok and stir-fry the noodles until hot through. Divide between 4 bowls, then top with mushrooms and pour over the sauce from the foil parcel. Scatter with spring onions and sesame seeds.
35 mins
4 serving