Saucy miso mushrooms with udon noodles
Ingredients :
3 tbsp miso paste or miso glaze3 tbsp mirin3 tbsp soy sauce2 garlic cloves, crushed1 tbsp sesame oil4 large or 8 small Portobello mushrooms3 x 150g packs straight-to-wok udon noodles1 tbsp sesame seeds, toasted4 spring onions, finely sliced on an angle
Seared Squash and Halloumi Burgers
Ingredients :
2 medium summer squashKosher salt1 6–8-oz. package Halloumi cheese2–3 Tbsp. extra-virgin olive oil1 garlic clove, finely grated¼ cup sliced pickled jalapeños, plus 1 Tbsp. pickle juice1 tsp. honeyFreshly ground black pepper4 hamburger buns⅓ cup basil leaves
Vegetarian Japanese Pan Noodles from SweetPhi
Ingredients :
¼ cup soy sauce¼ cup hoisin sauce¼ cup water1 teaspoon fresh ginger, finely minced1-2 teaspoons vegetable oil1 cup shiitake mushrooms, sliced1 cup broccoli, cut into small florets¼ cup shredded carrots (about ½ of a large carrot)1 (9 oz.) package fresh Japanese udon noodles½ cup Asian bean sprouts for topping, optional1 green onion, finely sliced for topping, optional1 teaspoon black sesame seeds for topping, optionalFor the crispy tofu:⅓ block of extra firm tofu (about 5 oz) cut into 1 inch cubes1 tablespoon corn starch1 teaspoon vegetable oil
Roasted Autumn Vegetables With Walnut-Miso Sauce
Ingredients :
10 thin carrots with greens attached, in mixed colors if possible1 pound celery root1 pound butternut squash or pumpkin, seeded, and cut into wedges about 1¼ in thick3 large white or red onions, cut into wedges1/4 cup extra virgin olive oil3 Belgian endives, red or white (or a mixture)1 pinch sea salt and freshly ground pepper, to taste1/2 cup walnut pieces1 1/2 cup extra virgin olive oil (a fruity rather than a grassy one)5 tablespoon red miso paste1/2 teaspoon crushed red pepper3 garlic cloves, finely grated
I-Can't-Believe-It's-Vegetarian Ramen
Ingredients :
4 garlic cloves, thinly sliced¼ cup plus 2 Tbsp. vegetable oil1 Tbsp. black or white sesame seeds1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakesKosher salt4 scallions1 2" piece ginger, peeled, thinly sliced2 Tbsp. tomato paste8 dried shiitake mushrooms1 4x3" piece dried kombu3 Tbsp. unsalted butter, cut into pieces1 Tbsp. low-sodium soy sauce4 baby bok choy (about 12 oz. total), quartered lengthwise4 5-oz. packages fresh ramen noodlesJammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
Root Vegetable Miso Stew
Ingredients :
2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter or coconut oil4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped4 garlic cloves, minced2 tablespoons fresh ginger root, peeled and finely chopped1 fennel bulb, cored and coarsely chopped1/4 teaspoon red pepper flakes (optional)sea salt2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped2 teaspoons fresh thyme or 1 tsp dried thyme1 piece of kombu seaweed1 bay leaf6 cups filtered water4 tablespoons (heaping) of mellow miso paste