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MISO NOODLE BOWL ✨ Craving this creamy miso noodle bowl on this hot day. I’m sure you guys are tired of hearing me talk about the heat (trust me, I’m tired of hearing myself talk about it too ?). But seriously… when it’s this hot, I just don’t want to cook. Cue easy noodle bowls that rely on frozen veggies, edamame + a flavorful sauce to satisfy my hunger and taste buds while simultaneously keeping my apartment (somewhat…) cool ☀️ My biggest tip here is to use the kettle to boil water for the noodles, frozen edamame + broccoli so the stove doesn’t have to be used at all ?? I’m working on a blog post for my top tips to survive summer cooking, so stay tuned! ✨.
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To make ??:
Boil a kettle of water (~2 L). Meanwhile, whisk together 1/2 can of coconut milk (plus more as needed), 1.5 tbsp peanut butter, 1 tbsp miso pasta + 1 tsp soy sauce. Once the kettle has boiled, pour water over a large bowl of buckwheat noodles, frozen broccoli, + frozen edamame to cook for ~4-5 minutes. If you’re feeling brave enough to use the stove, slice baby bok choy lengthwise, and in a small, separate pan, fry in a tsp of sesame oil, sliced side downwards. Once all components are done, serve together with a drizzle of lime juice + enjoy! ?
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