The ultimate creamy miso + coconut noodles ✨🌿 It was hard to get a picture of this beauty this morning since the sun was absolutely pouring in my apartment (despite the -35C temperatures, at least it’s sunny, right?! ☀️) but I’m definitely not complaining 🙌🏼 I threw together this coconut, miso, peanut-butter noodle bowl after being completely inspired by @deliciouslyella’s Instagram story, and it was SO good 😍.
To make 👇🏼:
Sauté 2 handfuls of cremini mushrooms with a small head of broccoli, chopped + 1/2 cup of frozen edamame. 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 mushrooms have released their water and it has evaporated, pour in the coconut miso mixture. Let simmer for about 5 minutes. Meanwhile, cook noodles of choice (I chose buckwheat). 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! 💛