Peanut Butter Miso Noodle Soup

This peanut butter miso noodle soup comes together in 30 minutes and is so flavorful. The sautéed mushrooms served on top of the creamy broth add such a special touch. Sprinkle on the additional toppings of your choice and enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the avocado oil in nonstick pan. Add the diced shallot, light green bottom section of the green onion, and minced garlic. Stir to combine. Cook for 2 minutes until fragrant, stirring often.

Step 2

Add the chopped mushrooms. Cook for 5 minutes, stirring occasionally. Optionally sprinkle with spicy seasoned salt, regular salt, or any seasoning you desire. Pour in soy sauce. Stir to combine and cook 2 more minutes. Stir in sesame oil and set aside for serving.

Step 3

Meanwhile, in a medium bowl, add miso paste, peanut butter, rice wine vinegar, chili powder, soy sauce, garlic, ginger, and brown sugar. Whisk to combine.

Step 4

Boil the water and cook the ramen noodles. Scoop out about 1/4 cup of the hot water and pour it into the mixture from the previous step. This will make it easier to pour into the pot and it will incorporate more easily into a smooth broth.

Step 5

Pour the mixture into the pot of ramen. Stir to combine.

Step 6

Evenly divide the noodles and broth among bowls. Spoon the mushroom mixture into the bowls. Serve with toppings of your choice such as green onions, furikake, chili oil, and soft boiled eggs.

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