Shroom Bowl with Miso Ginger Vinaigrette

Name: Shroom Bowl with Miso Ginger Vinaigrette
Yield: 10
Ingredients: 20.0ml Olive oil; 850.0g Mushrooms, mixed (shittake, enoki, button, portabello etc); 300.0g Sweet potatoes, cut into 2cm cubes; 20.0ml Olive oil, extra; 50.0ml Pickled ginger, liquid; 100.0g White miso paste; 40.0ml Olive oil, extra; 200.0ml Water, warm; 600.0g Udon noodles, blanched; 200.0g Edamame, steamed and peeled; 250.0g Baby spinach; 200.0g Radishes, cut into wedges; 0.0[_] Pickled ginger; 2.0x Nori sheets

Shroom Bowl with Miso Ginger Vinaigrette – Recipe

The hack in this recipe is to use the liquid from pickled ginger to add an extra hit of sweet and tart flavour to the dressing. You can also swap out udon noodles for brown or jasmine rice, if preferred.

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What you need

Olive oil 20.0 ml
Mushrooms, mixed (shittake, enoki, button, portabello etc) 850.0 g
Sweet potatoes, cut into 2cm cubes 300.0 g
Olive oil, extra 20.0 ml
Pickled ginger, liquid 50.0 ml
White miso paste 100.0 g
Olive oil, extra 40.0 ml
Water, warm 200.0 ml
Udon noodles, blanched 600.0 g
Edamame, steamed and peeled 200.0 g
Baby spinach 250.0 g
Radishes, cut into wedges 200.0 g
Pickled ginger
Nori sheets 2.0 x

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Mushrooms
- Heat oil in a large pan over medium heat. Sauté the mushrooms until tender.
- Remove and keep warm.
Sweet Potatoes
- Drizzle sweet potato cubes with olive oil and place on a baking tray.
- Bake in a combi oven at 180˚ C for 15 minutes until tender. Remove and set aside.
Dressing
- Whisk together extra olive oil, reserved liquid from pickled ginger, white miso paste, and warm water.
To Serve
- Divide udon noodles between serving bowls.
- Top with sautéed mushrooms, roasted sweet potatoes, edamame, baby spinach, radishes, and pickled ginger.
- Drizzle over some miso dressing and garnish with torn nori sheets.