quick meals: butter-miso noodle bowl

This recipe is one of those oh-ma-gawd-I’m starving-what’s-for-dinner? kinda meals I threw together: cook up some pantry staples (whole grain udon noodles), everything-but-the-kitchen-sink vegetables (kale, broccoli, carrots, onions), and mix some quick condiments from the fridge (miso, butter, lemon) for a surprisingly delicious little bowl.  The butter and miso combination is decadent and filling, but lightened with a squeeze of lemon and lots of fresh veggies… It’s a lovely little meal. Best of all, this noodle bowl comes together very quickly, which works out great for most of us!

i found the cutest vintage bowls at the thrift store!

 

Butter-Miso Noodle Bowl

1 package of udon noodles (I like this brand); make enough for leftovers!
1/2 cup onion, sliced thinly
2-3 cloves garlic, minced
1 cup broccoli, sliced thinly
1 cup carrots, sliced diagonal
2 big handfuls of kale, washed and torn
3 tbsp unsalted butter or Earth Balance vegan margarine
2 tbsp miso (red or white), mixed with 2 tbsp water
black pepper to taste
lemon wedges, for garnish

  1. Boil the noodles according to directions. Drain and rinse with cool water, then set aside.
  2. While the noodles are cooking, chop all your veggies and set aside.
  3. Cook the onions in a hot skillet (I prefer my cast iron for this).  Add a few teaspoons of oil if necessary.  Cook until mostly soft, then add the garlic and cook until fragrant.  Toss in the carrots and cook two more minutes.  Remove from the skillet and set aside.
  4. Add the chopped broccoli to the pan and sear until just starting to blacken.  Remove from the pan, turn off the heat, and add the kale to the hot skillet.  Stir until just wilted, and remove it from the pan quickly to prevent over-cooking it.
  5. Meanwhile, add the butter to a small saucepan and heat on low until just melting.  Add the miso/water mixture (it should be smooth and well-blended) and stir to combine.  Add pepper to taste.  Toss in the onion/garlic/carrot mixture and stir to coat.  Add the broccoli and stir again.  Simmer for just a few minutes to let the flavors infuse.
  6. Pour the veggies + miso butter over the noodles and toss gently to combine.  Add the kale on top, and squeeze some lemon juice on top if you like.

    veggies simmering in the miso butter

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About Andrea Bertoli 512 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram