Are you a mushroom lover? This is the recipe for you! There is double the mushroom flavour in this noodle bowl due to a broth made from dried shiitake mushrooms as well as grilled fresh mushroom skewers on top, that are glazed with a sticky, sweet and savoury honey and soy marinade. These bowls are topped with a handful of fresh spinach and then finished with a beautiful marinated soft boiled egg.
It feels like so many of my friends are turning vegetarian these days! And usually I tend to like the sides as much as the meat on my plate. Don’t get me wrong, I do like meat and wouldn’t want to give it up, but I feel that we could all cut down a little on meat consumption, for many reasons: namely to help the environment and to be a little healthier. I’ve often said that since I eat meat, I should be able and prepared to actually kill an animal one day. I’ve thought I could do it on the few occasions I was given the chance, but then always chickened out, pardon the pun. I see how people just mainly associate meat with little plastic containers from the supermarket now. In our grandparents age, they were more likely to associate eating meat with killing a life, which gave them more respect for the food on their plates. They also made meat stretch a lot further. My granny told me that one chicken would last her family a whole week. I may not turn veggie, but I would like to cut down on my meat consumption.
I started this mushroom noodle dish by making a broth with a big handful of dried shiitake mushrooms. I poured boiling water over the top and let that soak for half an hour. When I was ready to make up the noodles, I cooked thm separately according to the instructions on the package and then drained and divided amongst my bowls. I added a couple of tablespoons of miso to the mushroom broth and brought it up to simmering.
The fresh mushrooms, had been marinating for an hour or so in a little zip lock bag soaking up their sticky sweet sauce, which by the way is the basis of my “magic sauce”. I use it for a salad dressing, a marinade for meats and veggies, a stir-fry sauce and a dipping sauce. Its so useful to have in the fridge because it creates instant flavour. I threaded the halved mushrooms on skewers, then heated up my barbecue and quickly grilled them for a few minutes on either side. I basted them at the end for a further minute or so.
The bowls were then very easy to assemble: a ladle or two of mushroom broth over the noodles, then a handful of spinach. I topped this with some spring onions, 2-3 mushroom skewers and then a marinated softly boiled egg in each bowl. Its so worth it to marinate the soft boiled eggs! It really takes this dish to the next level. It only takes an hour, and I love the brown swirls it makes on the outside of the egg. That happens when you marinate the eggs in a plastic bag.
I finished each bowl with a sprinkle of sesame seeds and some chopped spring onion.
Here is your recipe for Grilled Mushroom Noodle Bowls:
- 3 soft boiled eggs
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 package of noodles, such as soba
- 1 cup dried shiitake mushrooms
- 1 litre water
- 2 tbsp miso
- large handful spinach leaves
- 200g /1 cup closed cup mushrooms
- 2 cloves garlic, crushed
- 1 tsp honey
- ½ tsp sesame oil
- 1 tsp Worcester sauce
- ½ tsp sriacha hot sauce
- 1 tsp soy
- 1 tsp sesame seeds
- 2 spring onions, finely chopped
- An hour before serving, soft boil the eggs (13 minutes from cold). Place in a little plastic bag with the soy and vinegar.
- In a pot, add the mushrooms and pour 1L of boiling water over. Leave to soak for 30 minutes.
- Cook the noodles according to package instructions, drain and divide amongst serving bowls.
- Make a marinade with 2 cloves of crushed garlic, honey, sesame oil, sriacha, worcester sauce, soy.
- Cut mushrooms in half and place in a plastic bag with the marinade ingredients. Let sit for 30 minutes.
- Thread the mushrooms onto mini BBQ skewers and grill on each side for 3-5 minutes. Brush with the marinade a couple of times.
- To serve, in each bowl pour some mushroom broth over the noodles, top with a handful of spinach, 2-3 mushroom skewers and a soft boiled egg cut in half. Sprinkle with sesame seeds and chopped spring onion.
- Heat a BBQ