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Creamy Garlic Miso Noodles

  • Author: Brand New Vegan
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 2-4 servings 1x
  • Category: Pasta
  • Method: Stovetop, Blender
  • Cuisine: Asian
  • Diet: Vegan

Description

These Creamy Garlic Miso Noodles are so comforting, they have just become a new favorite and will definitely be on our weekly rotation


Ingredients

Scale
  • 1 medium yellow onion (about 2 cups)
  • 1 cup low sodium vegetable broth
  • 34 teaspoons minced garlic
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 heaping tablespoon white miso
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • pinch of salt
  • 12 oz brown rice spaghetti
  • 16oz baby bella mushrooms
  • 1 tablespoon low sodium soy sauce
  • chopped green onions and toasted sesame seeds for garnish

Instructions

  1. Clean and slice mushrooms, set aside.
  2. Dice onion and add to saucepan with 1 cup veggie broth
  3. Cook until liquid has almost evaporated, then stir in garlic
  4. After 30 seconds, add the onions & garlic to your blender
  5. Also add the cashews, water, spices, and miso to the blender  
  6. BUT DON’T BLEND YET.  Set aside for now.
  7. Prepare pasta according to package directions
  8. Do not drain yet but remove 1/2 cup pasta water and add to blender
  9. Now you can blend the sauce until it’s smooth and creamy
  10. Add mushrooms to a large saute pan along with the soy sauce
  11. Cook until their liquid has been released and mostly evaporated
  12. Drain pasta and add it to your mushrooms
  13. Add cream sauce and stir to mix well ensuring everything is coated
  14. Simmer for a minute or two until sauce thickens
  15. Garnish with chopped green onions and/or toasted sesame seeds if desired

Keywords: miso noodles