Recipes Shichimi Miso Butter Noodle Bowl 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: A Twist on Milk and Cookies: Chocolate Chip Cicada Cookies admin May 5, 2021 New Recipe: Pelwatte Dairy concludes ‘Aluth Avurudu’ Recipe Challenge 2021 admin April 28, 2021 New Recipe: Wolferman’s Bakery and Curtis Stone Collaborate to Celebrate National English Muffin Day admin April 16, 2021 New Recipe: Recipe: Almond torte is a tender, orange-scented cake for the Passover table admin March 24, 2021 New Recipe: Sounds Good Presents National Poetry Month Special Programming admin April 1, 2021 New Recipe: The Clog’s breakdown of the perfect chocolate chip cookie recipe admin March 12, 2021 About The Author More from this Author One Response BushyEyes October 7, 2021 Sweet, spicy, and loaded with umami flavors, this shichimi miso butter noodle bowl is a great shichimi togarashi recipe if you’re craving an easy, fast noodle bowl recipe. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4 Calories: 338kcal Equipment Wok or large skillet Ingredients **Shichimi Miso Butter:** 4 tablespoons butter melted 1 tablespoon red miso paste 1 teaspoon shichimi togarashi use less if you have a lower heat tolerance 2 teaspoons sesame oil 2 teaspoons Yuzu juice or use lime juice or rice vinegar 2 teaspoons soy sauce 1 teaspoon chili oil optional 1 tablespoon maple syrup **Rice noodles:** 12 ounces rice noodles 1 teaspoon sesame oil 2 tablespoons neutral oil 1 yellow onion peeled and thinly sliced 8 ounces shiitake mushrooms caps thinly sliced and stems discarded 3/4 pound hakurei turnips greens trimmed and turnips halved, or use diced sweet potato Salt and pepper to taste **For serving, optional:** Microgreens or sliced scallions Black sesame seeds Instructions **Prepare the shichimi miso butter sauce:** In a bowl, whisk together all of the ingredients for the miso butter sauce and set aside. **Cook the rice noodles:** Cook the rice noodles according to package instructions. Drain, rinse, and drizzle with 1 teaspoon sesame oil and set aside. **Prepare the vegetables:** Heat the neutral oil in a wok or skillet over medium-high. Add the onion and cook, stirring often, for 6–8 minutes until softened and beginning to brown. Add the shiitake mushrooms and cook for an additional 7–8 minutes until golden brown. Continue cooking until the shiitake mushrooms begin to turn golden brown around the edges. Season with salt. **Cook the turnips:** If needed, add a bit more oil. Add the turnips and cook for 6–8 minutes until the cut sides begin to turn golden brown around the edges. Season lightly with salt. **Simmer the sauce:** Pour in the shichimi miso butter and bring to a boil. Reduce heat and simmer 10 minutes until thickened. Taste and season to your preferences. **To serve:** Divide the cooked noodles between bowls and pile the vegetables and sauce on top. Garnish with microgreens and sesame seeds if desired. Enjoy! **Nutrition** Calories: 338kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 299mg | Potassium: 252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.